- 2 ripe tomatoes (about 12 ounces), cored and quartered or 1 can (16.5 ounce) of diced tomatoes, well drained
- 1 medium onion, preferably white, peeled, trimmed of root end,and quartered
- 3 medium jalapeño chiles
- 2 cups long grain white rice OR long-grain brown rice
- 1/3 cup canola oil
- 4 cloves garlic, minced or pressed through a garlic press (about
- 4 teaspoons)
- 2 cups low-sodium chicken or vegetable broth for white rice OR
- 2 1/2 cups for brown rice
- 1 tablespoon tomato paste
- 1 1/2 teaspoons table salt
- 1/2 cup minced fresh cilantro leaves
- 1 lime, cut into wedges for serving
- Adjust oven rack to middle position and heat oven to 350°F. 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 2 jalapeños 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 ovensafe 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 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 for white rice or 1 1/4 to 1 1/2 hours for brown rice, stirring well after 15 minutes for white rice or every 30 minutes for brown rice.
- Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
