In blender, place tomatoes, 1 cup of the broth, the bouillon and garlic. Cover; blend on low speed 20 to 30 seconds or until smooth.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil until tender, stirring constantly. Stir in rice; cook 1 to 2 minutes, stirring constantly, just until rice begins to turn golden.
Carefully stir in tomato mixture. Cook about 1 minute or until mixture starts to bubble. Stir in remaining broth, parsley sprigs, chiles and salt. Return mixture to boiling.
Cover and cook over low heat 20 minutes, stirring occasionally. Stir in frozen vegetables; cook 8 to 10 minutes, stirring frequently, until vegetables are tender and liquid is absorbed. Remove parsley sprigs.