This vibrant one-pan rice gets its deep color and savory backbone from freshly puréed Roma tomatoes, toasted golden in oil before simmering low and slow until every grain is tender and fully infused with flavor. Cumin and chili powder bring warmth, garlic and onion build the aromatic base, and a scattering of sweet peas adds pops of color and freshness right at the end. Letting the rice rest, covered, before fluffing is the trick to that perfect fluffy-yet-cohesive texture you want in a proper Spanish rice. Finished with fresh cilantro, it's a fragrant, comforting side that pairs with practically anything on the table. This version is a solid pick for a vegetarian spread, easy to scale up for a crowd or keep simple as a weeknight side.
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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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