Spanish Rice

• 4 cups Whole Grain Brown Rice
• 6 whole Roma Tomatoes
• 2 whole Medium Onions
• 1/3 cups Vegetable Oil
• 8 cloves Garlic, Pressed
• 4 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
• 4 cups Chicken Stock
• 3 Tablespoons Tomato Paste
• 1 cup Cilantro, Chopped
• 3 whole Limes

1. Preheat oven to 35o degrees.
2. Rinse rice under cold water.
3. Core and quarter the tomatoes.
4. Peel and quarter the onions.
5. Puree the onions and tomatoes in a food processor; set aside.
6. Add oil to a heavy-bottomed, oven safe pan (preferably a Dutch oven) and heat.
7. Add rice to the pot and stir continuously for about 10 minutes until it starts to smell nutty and delicious.
8. Add the pressed garlic and chopped jalapenos to the rice and stir for about 10-15 seconds.
9. Add stock, tomato paste, and ONLY 4 CUPS of the tomato/onion puree (discard the remainder).
10. Add salt and pepper to taste.
11. Bring to a boil, stirring constantly
12. Put the lid on and place in the oven for 15 minutes.
13. Remove and stir well.
14. Re-cover and place back in oven for 20 minutes or so until the liquid is absorbed.
15. Add the minced cilantro and garnish with lime wedges.
16. Pat yourself on the back, you just made an amazingly delicious pot of rice!!

grain brown rice, tomatoes, onions, vegetable oil, garlic, chicken, tomato paste, cilantro, whole limes

Taken from tastykitchen.com/recipes/sidedishes/spanish-rice-2/ (may not work)