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Heat ¼ cup vegetable oil in a large saucepan over high heat.
Add 2 cups white rice; toast for 3 minutes.
Puree 1 chopped cored large tomato, ½ chopped small white onion, 1 garlic clove, and 1 teaspoon kosher salt in a blender.
Add the puree to the rice and cook, stirring, until almost dry, about 5 minutes.
Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil.
Reduce the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
Let sit, covered, for 10 minutes.
Fluff the rice with a fork, season with salt and pepper, and top with more cilantro.