Spanish Rice

This is my version of my mom's classic.  Her's is better because she usually makes her own chicken stock, but I hate chicken bones. :)
3 cloves garlic, finely chopped
1 onion, chopped
1 bell pepper, chopped
2 carrots, finely chopped (I actually use about 1/4 of a small bag of baby carrots, chopped)
1 Tbsp vegetable oil
2 cups rice
3 cups chicken broth
2 sazon goya packets, any flavor
1 tsp salt
1/2 cup, chopped cilantro

Add oil to medium size pot, saute veggies over low/medium heat until tender.  Add seasoning, rice and broth.  Bring to a boil then reduce to low heat and cover.  Cook 25 minutes.  Turn burner off and allow to cool 5-10 minutes.  Fluff and add cilantro (careful not to overmix).