2 ripe tomatoes (about 12 ounces), cored and quartered [or, one (14-oz) can of diced tomatoes]
1 medium onion, preferably white, peeled, trimmed of root
end and quartered
3 medium jalapeno chilies [optional]
2 cups long grain white rice (note: we’re not talking
instant rice here; this has to be the real deal)
1/3 cup canola oil
4 cloves garlic, minced or pressed through a garlic press
(about 4 teaspoons)
2 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon tomato paste
1-1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves [optional]
1 lime, cut into wedges for serving
Adjust oven rack to middle position and heat oven to 350
degrees. 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 jalapenos and discard; mince flesh and set aside. Mince
remaining jalapeno, 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 oven safe 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 jalapenos; 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 jalapeno with seeds
to taste. Serve immediately, passing lime wedges separately.
For a printable version of this recipe, go here.