Mexican Rice

I've been liking this mexican rice recipe lately.  It has a lot of flavor, and you can see and taste the little veggies in it.  Serves about 6.

1 Tab. olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 c. basmati rice, rinsed and strained
1 (8 oz.) can tomato sauce
1 1/2 c. vegetable, beef or chicken broth
1 c. corn kernels
1/2 c. diced carrots
1/2 c. frozen peas
1/4 tsp. chili powder
1/4 tsp. cumin
salt and pepper to taste
2 roma tomatoes, diced (optional)
2 Tab. chopped fresh cilantro (optional)

Heat olive oil in large skillet over medium heat.  Add garlic and onion and cook, stirring frequently, until onions are translucent (2-3 min.).  Stir in rice until toasted (about 2 min.)  Stir in tomato sauce and broth and brink to a simmer (about 2 min.).  Stir in corn, carrots, peas, chili powder and cumin.  Season with salt and pepper to taste.  Bring to a boil, cover and reduce heat to simmer until rice is cooked through (13-16 min).  Stir in tomatoes if you like.  Garnish with cilantro if you like.