Spanish Rice

1 c. white rice
1 T. vegetable oil
1 14.5 oz. can stewed tomatoes
1 minced garlic clove
1/2 t. salt
1 carrot, grated
2 c. water, tomatoe juice combined

Heat oil and brown rice. Strain tomatoes and combine with water to make 2 cups. Chop up tomatoes. Mince garlic with salt to help it not become sticky on your knife. Grate carrot. Add water mixture to rice, garlic, tomatoes and carrot. Bring to boil, reduce heat, and simmer on very low for 20 minutes.
You can use any spices you like such as chili, cumin, cajun blends or anything else you have a taste for that compliments the ingredients.