Soak the rice in hot water for about 15 minutes, then wash it in cold water until the water comes out clear, drain it well and let it dry.
In a saucepan we are going to fry the rice with oil until it starts to look light brown and remove the excess oil.
We are going to liquefy the tomato, garlic and onion the puree should be thick, add it to the rice and leave it cooking a few minutes until it absorbs it.
Then add the liquid (broth or water), salt and vegetables and move carefully to distribute the ingredients, we will cover with the branches of parsley and cilantro
and as it begins to boil, cover the pan and do not re-uncover until after 15 minutes to check how much water has maximum leave it 20 minutes and remove it from the heat and let them about 10 minutes and ready you can serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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