Heat the oil in a 2-quart saucepan over medium heat.
Stir in the onion, carrot, and garlic, along with a good pinch of salt.
Cook for 3-5 minutes until the veggies are softened.
Add in the rice, tomato puree, spices, and water.
Bring the mix to a low boil and cover the pan with a fitted lid.
Reduce the heat to low and cook the rice for 15-20 minutes until soft.
Turn the burner off.
Lift the lid and quickly place the peas atop the rice, trying to avoid letting a lot of heat escape. Don't stir anything at this time.
Replace the lid and let the rice stand for five more minutes.
Remove lid, fluff rice, season to taste, and serve!