"Mexican-Style Red Rice | Rachael Ray"

Ingredients

• 1 tablespoon olive oil or canola oil
• 1 small sweet pepper (Bell, cubanelle or frying pepper), seeded and chopped
• 1 small chili pepper, seeded and chopped (optional)
• 1 onion, chopped
• 2 to 3 cloves garlic, chopped
• 1 carrot, peeled and finely chopped (optional)
• Salt and pepper
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 ½ cups white rice
• 2 cups chicken broth, stock or brodo
• 1 cup fresh peas
• One 8-ounce can tomato sauce
• 1 lime
• One handful chopped cilantro or parsley