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Mexican-style rice toasted and simmered in tomato broth until fluffy and flavorful. This vegetarian family side dish is a fundamental part of the traditional Mexican comida corrida.
Rinse the rice in cold water until the water runs clear, then drain thoroughly to remove excess starch.
Heat olive oil in a large heavy-bottomed skillet over medium heat; add the rice and toast, stirring constantly, until golden brown and fragrant, about 5 minutes.
Lower the heat to medium-low. Add diced onion and minced garlic; sauté for 2 minutes until the onion softens, keeping an even layer so the rice does not burn.
Blend the tomatoes with 1/2 cup of the vegetable broth until smooth, then pour through a strainer into the pan with the rice mixture.
Add the remaining vegetable broth, diced carrots, peas, salt, and pepper. Stir once gently, cover tightly, and simmer on low heat for 15-18 minutes; do not uncover during this time to prevent steam loss.
Once the liquid is absorbed and the rice is tender, remove from heat and let rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
