Mexican Rice

Ingredients:

• 2 ripe tomatoes (about 12 ounces), cored and quartered
• 1 medium white onion, peeled, trimmed of root end, and quartered
• 3 medium jalapeño chiles, divided
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 cups low-sodium chicken broth
• 1 tablespoon tomato paste
• 1 ½ teaspoons table salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

Directions:

1. Heat oven to 350 degrees.
2. In the bowl of a food processor fitted with the metal blade, process tomatoes and onion until smooth and thoroughly pureed, about 15 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
3. Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
4. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
5. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
6. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

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