Heat the oil in a saucepan over medium heat.
Add the rice and sauté until semi-transparent.
Add the stock and stir to combine. Add the garlic powder, onion powder, turmeric, sazon and paprika and stir.
Cover and cook for 20 minutes.
Add the peas and carrots and stir. Cook for the remaining 5 minutes or until rice is al dente.
Remove from heat and fluff with a fork before serving.
