In a deep sauce pot, simmer the sofrito in the oil over medium heat for 2 minutes while stirring.
Add the rest of the ingredients: the garbanzos (and their broth), tomato sauce, water (or stock), the rice and the seasonings. Stir to completely mix ingredients.
Cook on high heat until the water evaporates and the surface of the rice is exposed, but not completely dry.
Lower the heat immediately to "low", cover and cook for approximately 20 minutes.
Remove cover, taking care to not let the water that's condensed on the cover drip back into the pot!
Using a large serving spoon, carefully mix the rice by taking scoops from the side furthest from you, and gently placing them towards the center of the pot. Then turn the pot 1/4 turn. Repeat 3 times.
Taste the rice. It should be slightly firm, but not hard. If it's hard, cover and let cook another several minutes and test again. If it's soggy, cook uncovered several minutes, turn again, test. Repeat if necessary.