Mexican Rice (Arroz a La Mexicana)

Ingredients

• 2 medium ripe tomatoes, cored and quartered (about 12 oz.)
• 1 medium white onion, peeled, trimmed, and quartered
• 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
• 1/3 cup vegetable oil
• 2 cups long-grain white rice, rinsed
• 3 medium garlic cloves, minced (about 4 tsp.)
• 2 cups low sodium chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

Directions

1. 1

   Adjust an oven rack to the middle position and heat the oven to 350°F.

2. 2

   Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.

3. 3

   Transfer the mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off and discard any excess.

4. 4

   Heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.

5. 5

   Drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.

6. 6

   Add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.

7. 7

   Reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.

8. 8

   Stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.

9. 9

   Increase the heat to medium-high and bring to a boil.

10. 10

    Cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes. Stir well halfway through cooking time.

11. 11

    Stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.

12. 12

    Serve immediately.