My method was:
soak the rice
fry in oil
add puree of tomato, onion, garlic
add some stock, water
it turned out white with a bit of red on it. the rice itself wasn't colored.
Do I need to fry longer? were the tomatoes too watery (i used fresh, maybe a canned would be better)? Do I need to use annato?
i hate being so close to good.