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1
Wash the rice under cold running water, working it gently with your hand, until the water draining from it runs completely clear. Drain thoroughly. The rice must be dry enough to toast without steaming in the pan — touch the grains; they should feel dry, not wet.
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2
Blend the tomatoes, onion, and garlic together to a completely smooth sauce. Set aside. Measure the blended sauce and add enough chicken stock so the combined liquid totals twice the dry volume of rice — the ratio is 1 part rice to 2 parts liquid.
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3
Warm the oil in a wide, heavy-bottomed pan over medium heat. Add the drained rice in a single layer and toast, stirring steadily, for 5–8 minutes. This is where the dish lives or dies: the grains must turn from translucent to a pale, opaque white, and the pan will carry a light, nutty fragrance. Grains that remain glassy will produce a soft, flavourless result; grains that brown past white will taste bitter.
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4
Pour the blended tomato sauce into the hot rice all at once. It must sizzle immediately on contact. Stir to coat every grain. If using frozen peas and carrots, add them now along with the remaining stock. Season with salt.
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5
Bring the liquid to a full boil, then reduce the heat to its lowest setting. If using a cilantro sprig, press it into the surface now. Fit the lid tightly and cook undisturbed for exactly 18 minutes. Do not lift the lid at any point — escaping steam will leave the rice undercooked.
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6
Remove the pan from the heat and leave it, still covered and undisturbed, to rest for 5 minutes. Lift the lid: the surface should be dry, with small steam holes visible across it. Fluff gently with a fork. The grains should be separate and fluffy, with no liquid pooled at the base.