Mexican Rice

Ingredients:

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoon salt
• 1/2 cup fresh cilantro (minced)
• 1 lime

Instructions:

1. Preheat oven to 350 and adjust rack to Middle position
2.  Process tomato and onion in processor or blender until pureed and thoroughly smooth.  Transfer mixture to measuring cup and reserve exactly 2 cups.
3. Remove ribs and seeds from 2 jalapenos and discard.  Mince flesh and set aside.  Mince remaining jalapeno.  set asside
4. Pace rice in fine mesh strainer and rinse under cold running water until water runs clear.  about  1-1/2 minutes.  Shake rice vigorously to remove excess water.  This step removes the starch from the rice so it will not sick.  - DO NOT OMIT THIS STEP
5. Heat oil in heavy bottomed oven safe 12 inch saute pan or dutch oven with tight fitting lid over low-medium heat about 2 minutes.  Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes
6. Reduce heat to medium, add garlic, adn 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes
7. Stir in broth, pureed mixture, tomato paste and salt.  Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer to oven to bake until liquid is absorbed and rice is tender (30-35 minutes) Stir after 15 minutes
9. Stir in Cilantro, minced jalapeno to taste