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Mexican red rice cooked with tomato for celebrations is the essential fiesta side dish. This vegetarian, family-friendly, fresh dish is a healthy, traditional accompaniment to any main course.
Rinse the rice in a sieve under cold water until the water runs clear to remove excess starch, then let it drain well for a fluffy final texture.
Heat the vegetable oil in a large saucepan over medium heat; add the rice and toast, stirring frequently, until golden and fragrant, about 6 minutes.
Blend the roma tomatoes, onion, and garlic cloves to a smooth purée; pour this mixture over the toasted rice and cook for 3-4 minutes, allowing excess moisture to evaporate.
Stir in the vegetable broth, salt, cumin, black pepper, carrots, and peas; bring the mixture to a gentle simmer, then reduce to low heat and cover tightly.
Cook covered without stirring for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender. Once finished, turn off the heat and let rest, covered, for 10 minutes before fluffing with a fork and serving.
