We had this at a family dinner and it was so good!
2 medium ripe tomatoes (about 12 oz) cored and quartered
1 medium onion (white or yellow) peeled, quartered
3 jalapeno chilies
2 c long grain white rice
1/3 c canola oil
4 medium garlic cloves, minced
2 c low sodium chicken broth
1 TBS tomato paste
1 1/2 tsp salt
1/2 c minced cilantro
1 lime cut into wedges for serving
Adjust oven rack to middle position and heat to 350
Process tomato and onion in food processor or blend until smooth, scrape down bowl if needed. You are looking for this to measure 1 cup of liquid ingredient when done. If it isn't 1 full cup, use broth to make up the difference or better yet, use more fresh tomato.
Remove the ribs and seed from the 2 jalapenos, mince the flesh and set aside. The third one mince with the ribs and seeds.
Place the rice in a large fine mesh strainer and rinse under cold running water until the water runs clear. Shake to remove excess water.
Heat the oil in a heavy-bottomed, oven safe 12-inch straight sided pan or dutch oven with a tight fitting lid over medium-high heat. (If you hvae either, use a regular saute pan or frying pan and transfer to a covered oven safe dish later.) for 1 - 2 minutes. Drop in 3-4 grains of rice in the oil. If the grains sizzle, the oil is ready. Add rice and fry, stirring frequently until it starts to turn a bit golden. Be careful not to burn. (about 6-8 minutes) Reduce the heat to medium, add the garlic and the jalapenos, cook stiring constantly until fragrant. (about 2 minutes) Stir in a pureed tomatoes and onioins, the chicken broth, tomato paste and salt. Increase the heat to medium-high and bring to a boil. At this stage either cover the pan and move to the oven or transfer to a lidded oven safe dish. Bake until the liquid is absorbed and the rice is tender. (30-35 minutes) Stir the dish after 15 minutes.
Stir in cliantro and remaining jalapeno with the seeds to taste. Serve immediately, passing lime wedges separetly.
