In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and carrot, and sauté until softened, about 5 minutes.

Stir in the minced garlic and cumin, cooking for an additional minute until fragrant.

Add the rice to the saucepan, stirring to coat the grains with the oil and vegetables.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

After 15 minutes, add the chopped Swiss chard, cover, and cook for another 5 minutes until the rice is tender and the chard is wilted.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and season with salt and pepper to taste.