Ingredients

The following ingredients have 4 Servings
  • 2 Tomatoes (roma or vine)
  • 1 Small White Onion
  • 2 Jalapeno Chiles (medium)
  • 2 cups Rice (long grain white)
  • 1/3 cup Canola Oil
  • 1/2 teaspoon Cumin
  • 4 cloves Garlic (minced or pressed through garlic press (about 4 teaspoons))
  • 2 cups Chicken Broth (low-sodium or vegetable broth)
  • 1 Tablespoon Tomato Paste
  • 1 ½ teaspoons Salt
  • ½ cup Cilantro Leaves (minced fresh-I omitted this)
  • 1 Lime (cut into wedges for serving)

Instruction

  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
  • Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
  • Remove ribs and seeds from 1 jalapeño and discard; mince flesh and set aside.
  • Mince remaining jalapeño, including ribs and seeds; set aside.
  • 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.
  • Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or 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 cumin 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.
  • Stir in cilantro and reserved minced jalapeño with seeds to taste.
  • Serve immediately, passing lime wedges separately.