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
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Adjust oven rack to middle position and heat to 350F.
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Process tomato and onion in food processor or blender until smooth. Measure and and reserve 2 cups.
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Remove ribs and seeds from 2 jalapenos and reserve. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
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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.
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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.
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Reduce heat to medium, add garlic and 2 minced jalapeños, and cook, stirring constantly until fragrant, about 1 1/2 minutes.
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Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
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Cover and transfer to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
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Stir in cilantro and minced jalapeño. Test heat and add reserved ribs/seeds to taste.