Stir in the rice. Cook over medium heat until the rice starts to brown.
Add the chicken broth, tomatoes and 1/2 of the water. Stir in the spices. Cover. Cook for 10 minutes over medium heat. Add the carrots and corn. If more water is needed add it. Cook another 5 minutes.
Add the peas. Remove from heat and leave covered until ready to serve.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/04/07/best-ever-mexican-rice/