Ingredients

The following ingredients have 4 Servings
  • 14.5 ounce canned petite diced tomatoes (with juice)
  • 1 medium white onion (diced)
  • 3 medium jalapenos (diced)
  • 1 cup corn (frozen or fresh)
  • 2 cups long grain white rice
  • ⅓ cup canola oil
  • 4 garlic cloves (minced )
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • salt (to taste)
  • ½ cup fresh cilantro (minced, for serving)
  • 1 lime (cut into wedges, for serving)

Instruction

  • Place your oven rack into the middle position and preheat oven to 350 degrees F.Chop the onions, jalapenos, corn, and garlic, set aside.
  • Pour the rice into a fine mesh strainer and rinse under cold running water until water runs clear; about 1 ½ minutes. Shake rice to remove excess water.This step removes the starch from the rice so it will not stick. DO NOT SKIP THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in 10-inch Dutch oven or oven safe dish with a lid over low-medium heat; about 2 minutes.Add the rice and stir-fry in the oil, until the rice is light golden and translucent; about 6 to 8 minutes. Reduce the heat a little, if the rice starts to spatter too much.
  • Reduce heat to medium, add onions, garlic, and jalapenos to the rice. Cook for about 3 minutes, stirring constantly. Then stir in tomato paste and let it brown a couple of minutes.Once the paste has browned, add broth, tomatoes and season with salt. Increase heat to medium-high, and bring to a boil.
  • Place a lid on the pot and transfer the pot to the oven.Bake the rice for 20 to 30 minutes, or until the liquid is absorbed and the rice is tender. After about 15 minutes of baking, gently stir the rice and check moisture. Your cooking time may need to be adjusted depending on how dry it is.
  • Serve topped with fresh cilantro and lime wedges, if desired.