Arroz sin Pollo (or Arroz con Verduras)

Spice Profile: cumin paprika, ancho, coriander, cayenne, onion, garlic, black lime, turmeric, annatto

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.