This rice is a light and fluffy Mexican classic.
Rinse rice under cold water, drain excess water, and set aside to dry slightly.
Heat the oil in a large, heavy pan, and add the rice.
Cook over medium heat until it starts to become a delicate golden brown. Stir frequently for about 10 minutes. Remove the excess oil with a spoon if needed.
Meanwhile, pour the tomatoes, garlic, and onion into a food processor or blender with 1⁄2 cup of the broth.
Add the tomato mixture into the rice and stir over medium high heat.
Bring to a boil and add salt to taste. Stir in the broth and vegetables and mix once.
Cover the pan and reduce heat to simmer, cook until all the liquid has been absorbed.
Remove pan from heat, without uncovering it, and let it stand for 10 minutes. Using a fork, lightly fluff up the rice and serve.