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Get a 12-inch pan with a tight-fitting lid and have all ingredients ready.
Add 2 cups of Jasmine rice to the pan (do not wash the rice).
Drizzle oil over the rice.
Turn the pan to medium-high heat.
Brown the rice, stirring gently, for about 4-5 minutes until it's nice and toasty. Do not let it burn.
Add 6 cups of room temperature water.
Add 2 tablespoons of Norte de Poyo.
Add 10 tablespoons of tomato sauce.
Mix everything in the pan.
Once mixed, do not stir again.
Place the lid on the pan and cook on medium-high heat for 10 minutes. Do not open the lid.
After 10 minutes, turn off the stove completely.
Leave the rice covered on the stove for 5 minutes.
After 5 minutes, remove the pan from the heat but keep the lid on.
Leave the rice covered and off the heat for 10 minutes.
After 10 minutes, the rice is done. Fluff with a fork if needed.