Arroz sin Pollo (or Arroz con Verduras)

This is so good! Try this dish with no clucks added. The flavor is amazing!

1. Preheat oven to 425 degrees. Toss 1+ pounds diced carrots with one tablespoon oil and 2 teaspoons seasoning, (about 2/3 of the packet of Stock+Spice Sazon spice), and a little salt and black pepper. Spread onto a baking sheet and roast for 20-30 minutes, or until the carrots are nicely browned and just tender. Remove from oven and set aside. Reduce oven to 350 degrees.
2. Heat remaining oil in an oven-proof skillet over medium-high heat. Add one small diced onion and sauté for 2-3 minutes, until onion is translucent and starting to brown. Add remaining Sazon seasoning (1 tsp) and a little salt and black pepper. Sauté another minute.  
3. Add 1.5-2 cups chopped or crushed tomato, (canned), and stir to de-glaze. Add 1 cup veggie broth or water and 1 cup brown rice, and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes.
4.  Remove the lid and add the roasted veggies, letting them sit atop the mixture, (which should still have quite a bit of liquid). Transfer to the oven and cook for 15-20 minutes, until rice is cooked through and has absorbed all the liquid.
5. Remove from the oven. Add the cilantro and stir gently. Serve immediately, with lime wedges to garnish.