Brazilian Carrot Rice

Place a medium saucepan over medium heat and pour in the oil. Let the oil heat up for a short while until it's ready for cooking.

Add the diced onion to the heated oil. Cook the onion over medium heat, stirring occasionally, until it turns transparent, which should take about 2 minutes.

Add the garlic to the saucepan with the cooked onion. Continue cooking over medium heat until you can smell the garlic's wonderful fragrance, which will take about a minute.

Add the rice, the grated carrots, and the salt to the saucepan. Stir all the ingredients together for about a minute over medium heat so that they are well - combined.

Pour 1 3/4 cup of water into the pan. Increase the heat to medium - high and bring the mixture to a gentle boil.

Once the mixture is boiling, reduce the heat to low to maintain a simmer. Cover the saucepan with a lid. Let the rice and carrots simmer undisturbed until all the water has been absorbed. Try not to lift the lid during this time, as we don't want to lose the steam, which is important for the next step.

After the water is absorbed, turn off the heat. Keep the saucepan covered and let it sit for another 10 minutes to allow the rice to steam and finish cooking.

Open the pot and let the rice 'air out' for 1 to 2 minutes. If you're using parsley, sprinkle it over the rice. Then, use a fork to fluff the rice gently. Now it's ready to serve!