First, in a large skillet, heat the oil over medium heat and once hot , add the rice and toast/cook, stirring constantly, until it’s golden, so about 5-10 minutes. You want the grain of rice to feel light and not sticky.
Then, add in the onion, carrot and the garlic, cooking until the onions are translucent, about 7 minutes or so. You’ll need to stir the dish frequently, but not constantly.
Next, add the tomato paste and stir until well incorporated.
Then add the water and bring to a boil. Once it boils, reduce to a simmer. Add salt to taste and cook and give it a stir every 3 minutes, until the dish is thickened and getting starchy, about 10 minutes or so.
Once it’s getting thick, add the cover and turn the heat down very, very low and let it cook without disturbance until the rice is tender and all the water is gone, so about 15 minutes. Add salt to taste.
Then, dish out and serve. We had our Mexican rice with a flattened roasted chicken and a side of asparagus.