Ingredients 1 cup brown jasmine rice 1 carrot chopped English peas 1 onion, chopped 2-3 garlic, chopped enchilada sauce 1 cup vegetable broth Brown the rice in olive oil in frying pan. Add onion and garlic. Add vegetable broth and 1.5 cup water. Add carrots. Boil until rice is cooked. Add peas and a bit of enchilada sauce.