Heat oil in a medium saucepan over medium-high heat. Add rice and onion; saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover and cook an additional 7 minutes or until liquid is absorbed.

Remove from heat; stir in remaining ingredients. Let stand, covered, 5 minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup).

Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g Carbohydrate; 0mg Cholesterol; 460mg Sodium