Mexican Rice (Arroz a La Mexicana)

• 2 medium ripe tomatoes, cored and quartered (about 12 oz.)
• 1 medium white onion, peeled, trimmed, and quartered
• 3 medium jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
• 13 cup vegetable oil
• 2 cups long-grain white rice, rinsed
• 3 medium garlic cloves, minced (about 4 tsp.)
• 2 cups low sodium chicken broth
• 1 tablespoon tomato paste
• 1 12 teaspoons salt
• 12 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

1. Adjust an oven rack to the middle position and heat the oven to 350F.
2. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary.
3. Transfer the mixture to a liquid measuring cup; you should have 2 cups.
4. If necessary, spoon off and discard any excess.
5. Heat the oil in a large, heavy-bottomed, oven-safe straight-sided saute pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes.
6. Drop 3 or 4 grains of rinsed rice in the oil; if they sizzle, the oil is ready.
7. Add rice and cook, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
8. Reduce the heat to medium, stir in the garlic and seeded minced jalapenos, and cook, stirring constantly, until fragrant, about 1 1/2 minutes.
9. Stir in the pureed tomatoes and onion, chicken broth, tomato paste, and salt.
10. Increase the heat to medium-high and bring to a boil.
11. Cover, transfer to oven, and bake until the liquid is absorbed and rice is tender, 30-35 minutes.
12. Stir well halfway through cooking time.
13. Stir in cilantro and reserved minced jalapeno with ribs and seeds to taste.
14. Serve immediately.

tomatoes, white onion, jalapeno chiles, vegetable oil, longgrain white rice, garlic, chicken broth, tomato paste, salt, cilantro, lime

Taken from www.food.com/recipe/mexican-rice-arroz-a-la-mexicana-302507 (may not work)