Arroz a La Mexicana (Mexican Rice with Vegetables)

1/2 cup sunflower oil
1 clove garlic
3 cups (2 lbs) rice
1 onion, sliced
2 small tomatoes, peeled, seeded and chopped
1 poblano chile, cut into strips
1 medium zucchini, cut into strips
2 carrots cut into strips
1 chayote, cut into strips or 1/2 cup peas
4 cups hot water
salt to taste
1 tsp pepper
1 sprig fresh thyme

Heat the oil in a 1 1/2 quart pot with a tight-fitting lid. Brown the
garlic and rice for about 15 minutes. Add the onion and tomatoes and
brown with the rice for 5 more minutes. Add the chile, zucchini and
chayote (or peas) and brown for 2 more minutes. Add the water, salt,
black pepper, and thyme, and bring to a boil. Lower the heat, cover
with a tight fitting lid and simmer for another 20 minutes.