Mexican Rice

Here is our favorite Mexican Rice recipe ...

Preheat Oven to 350 degrees

• 2 Medium Tomatoes, cored & quartered
• 1 Medium Onion, quartered
• 3 jalapeños, minces, with or without seeds & membranes
• 2 C White Rice
• 1/3 C Oil
• 4 Cloves garlic, minced
• 2 C chicken broth
• 1 T tomato paste
• 1 1/2 t Salt
• 1/2 C minced cilantro

Process the tomatoes and onion in blender until smooth. Add chicken broth to tomato and onion to make 4 cups. (You may need slightly more or less depending on the size of your veggies.) Heat the oil in a straight sided oven proof pan (that has oven safe lid as well.) Add rice and fry until golden (6-8 min). Reduce heat and add garlic and 2/3 of the jalapeños. (1 ½ min) Stir in puree and broth, paste and salt. Bring to boil, cover pan and transfer to the oven. Bake rice until liquid is absorbed, (25-30 min) stirring once in the middle of the time. Stir in cilantro and remaining jalapeño. Serve with lime wedges.