Add onion, garlic, bouillon, and ½ cup water to a blender.
Blend until smooth.
Set aside until ready to use.
Heat olive oil in a medium-sized stock pot.
Add rice. Stir constantly.
Toast rice for 2-3 minutes.
Be careful not to burn.
Add the onion mixture from the blender to the pot.
Stir frequently for the next 4-5 minutes, or until the liquid is absorbed.
Add ½ cup of water to the blender to get any remaining onion mixture.
Add the liquid from the blender to the stock pot along with 2 cups of water.
Stir to combine.
With a sharp knife, gently make a cut into the center of the jalapeño.
Add the jalapeño to the stock pot.
Cover with a lid.
Check the rice after 20 minutes.
The rice should be fully cooked.
If the rice needs liquid, add ¼ cup water and cook for more 3 minutes.
If not, add the frozen peas and carrots.
Cook for 2 minutes more on low heat.
Turn the heat off and let rest for 1 minute.
Fluff the rice with a fork.
Enjoy!