Heat the oil in a large saucepan with a lid. Add the rice and stir until it changes from a translucent color to white.
Add the onion, garlic, tomato, salt and water to a blender. Blend till smooth. Pour over the hot rice and cook for 2 to 3 minutes.
Add the carrots, peas and broth and heat till it boils. Boil for 1 minute, but no longer.
Place the lid on the pan and turn the pan down to 4 or medium-low. Set a timer for 20 minutes. (Do not lift the lid during this time.)
Remove from the heat and let sit covered for 5 minutes. Fluff rice with a fork before serving.