Ingredients: |
Ingredients: 2 ripe tomatoes (12 ounces), cored and quartered
1 medium white onion, peeled, quartered
3 medium jalapeño chilies
2 cups long grain white rice, raw
1/3 cup canola oil
4 medium garlic cloves, minced or pressed (about 4 teaspoons)
2 cups low-sodium chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro leaves
1 lime, cut into wedges for serving
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Directions: |
Directions:Adjust oven rack to middle position and heat to 350º. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds. Measure out 2 cups of puree and discard rest. Remove ribs and seeds from 2 jalapeños and discard; mince; set aside. Then 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 1.5 minutes. Shake rice vigorously in strainer to remove all excess water.
Heat oil in 12-inch straight-sided saute pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drip 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, stirring well after 15 minutes.
Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve with lime wedges. |
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