Ingredients

• 2 medium ripe tomatoes, cored and quartered
• 1 medium onion (white or yellow), peeled and quartered
• 3 jalapeño chillies
• 2 cups of long-grain white rice
• 1/4 to 1/3 cup vegetable oil
• 4 cloves garlic, pressed
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 cup minced cilantro leaves

Directions

1. Adjust oven rack to middle position and heat to 350F.

2. Process tomato and onion in food processor or blender until smooth. Measure and and reserve 2 cups.

3. Remove ribs and seeds from 2 jalapenos and reserve. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear—about 1 1/2 minutes. Shake rice vigorously to remove excess water.

5. Heat oil in Dutch oven over medium-high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.

6. Reduce heat to medium, add garlic and 2 minced jalapeños, and cook, stirring constantly until fragrant, about 1 1/2 minutes.

7. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.

8. Cover and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

9. Stir in cilantro and minced jalapeño. Test heat and add reserved ribs/seeds to taste.

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