Peel and cut the carrot into 1-inch cubes. If you using canned vegetables skip this step.
In a large pot over high heat add the oil, vegetables, sofrito, tomato sauce, sazon, adobo, and chicken bouillon and cook for 2 minutes. Stir constantly.
Add the water and once it starts boiling add the rice. Stir, cover, and cook for 10 minutes or until all the water has evaporated.
Fluff the rice. Reduce heat to medium, cover, and cook for 20 minutes. Serve and enjoy.
Notes
Veggies- You can add any veggies you like to this rice as long as it hold well while cooking.Chicken bouillon- You can substitute the bouillon for stock. You can use either vegetable or chicken stock.