1. In a blender, whirl 1 cup cilantro, garlic, chili, and 1 cup broth until smooth.
2. In a 3- to 4-quart pan over medium heat, stir oil, rice, onion powder, and cumin until rice is pale golden, 5 to 8 minutes. Stir in cilantro mixture, remaining broth, and carrot. Cover, bring to a boil over high heat, then reduce heat and simmer until liquid is absorbed, about 18 minutes.
3. If desired, season to taste with salt. Garnish with cilantro sprigs.