Puree chicken broth, tomatoes, and 1 clove garlic in a blender until smooth. Set aside.
Heat oil in saucepan over medium heat, add remaining garlic and rice. Cook, stirring occasionally, until golden brown (about 6 minutes). Stir in tomato mixture; season with salt and pepper, and reduce heat to low.
Cook, covered until rice is tender and has absorbed all liquid, 25 - 30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.