1 cup long-grain white rice
1 tablespoon canola oil
3 1/2 tablespoons finely chopped yellow onion
1/2 teaspoon minced garlic
1/2 cup julienned red bell pepper
1/2 cup julienned carrots
1/2 cup finely chopped Roma tomato
Pinch of ground cloves
1/2 teaspoon kosher salt
Freshly ground black pepper
2 cups fat-free, low-sodium chicken stock
1/2 cup frozen baby peas, thawed
1. Sauté the rice in the oil for 1 minute. Add the onion and sauté 1 minute.
2. Add the garlic and sauté 1 minute. Add the bell pepper, carrots, and tomatoes and sauté 1 minute.
3. Finally, add the cloves, salt, pepper, and stock and stir well. Bring to a quick boil, lower the heat, and simmer covered until most of the liquid is absorbed (15 to 20 minutes).
4. Add the peas (if using), turn off the heat, cover, and steam the peas with the residual heat. Fluff the rice and vegetables with a fork right before serving.