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1
In a large bowl, combine the rice with enough very hot tap water to cover.
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2
Stir and let sit for about 10 minutes.
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3
Drain, rinse in cold water, and drain again, shaking thoroughly.
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4
In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary.
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5
Set aside.
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6
In a large heavy saucepan, heat the oil over mediumhigh heat.
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7
Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes.
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8
Do not let it scorch.
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9
Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed.
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10
Add the chicken broth, carrots, zucchini, and giblets, if using.
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11
Stir in the salt and reduce the heat to mediumlow.
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12
Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface.
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13
Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more.
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14
Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell.
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15
Just before serving, turn the rice over from the bottom so that the juices are redistributed.
