Golden, toasty rice starts things off right, sautéed until each grain turns nutty and fragrant before it simmers away in a rich blend of pureed Roma tomatoes, tomato sauce, and savory broth. Onion and garlic build a deep aromatic base, while cumin and chili powder bring warmth and a gentle kick to every forkful. Sweet frozen peas scattered in at the end add pops of color and freshness, and a scatter of chopped cilantro finishes things with a bright, herby lift. The result is a tender, fluffy side with layers of flavor in every bite, and it's a solid pick for anyone watching their sodium intake. This one comes together in a single skillet, making it an easy addition to a low-sodium dinner rotation without skimping on the classic flavor you want from Spanish rice.
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Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
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