In a deep saucepan heat about 3 tablespoons of vegetable oil over medium fire.
When the oil has thinned add the rice and let it fried until it gets light brown. Stir constantly so it browns evenly. This step is very important to avoid the rice to stick when cooked.
In a blender mix tomatoes, onion and garlic with some chicken broth until well blended. The secret to perfect rice is to double the liquid of the amount of rice. This means that for 1 ½ cups of rice we will need 3 cups of liquid. Make sure that you have 3 cups of liquefied tomato mix on your blender.
When the rice is light brown mix it with canned vegetables, tomato mix and salt to taste.
Stir and bring it to a boil.
Reduce heat to low and cover.
Let it cook for about 15 minutes.
**Here’s another tricky part to avoid the rice to break and stick.
You don’t want to stir constantly but not stirring at all will cause the rice to stick and burn at the bottom of the pan so stir lightly every 5 minutes making sure the rice is not sticking to the bottom.
When the water is almost absorbed stir more constantly but always lightly.
Recipe by Ben's blog at http://whatscookingmexico.com/2007/10/08/the-perfect-mexican-rice/