Can someone help me with this spanish rice recipe?

I made spanish rice with the following recipe, everything doubled:1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 1 teaspoon garlic , minced 1/4 medium onion , finely diced 1/4 cup tomato sauce , or 2 pureed tomatoes 2 tomato bouillon cubes , chopped (these can be found in the Mexican food aisle at Walmart or your local grocery store) 1/4 teaspoon salt 1 carrot , diced 1/2 cup peas (frozen or fresh) 3 1/4 cups water 3-4 whole serrano peppers , optionalThe flavor was delicious, but for some reason the rice texture ended up gummy and overcooked. Does anyone know how to calculate the correct rice to water to tomato sauce ratio? via /r/AskCulinary https://ift.tt/2OUNYbw