Mexican Rice

Adjust rack to middle position and preheat oven to 350° F.

Blend tomato and onion in food processor or blender until puréed and thoroughly smooth. There should be about 2 cups. Remove and discard ribs and seeds from 2 jalapeños. Mince, and set aside. Mince remaining jalapeño. Set aside.

Rinse rice under cold running water until water runs clear, about 1½ minutes. (This makes rice less sticky.) Shake rice to remove excess water.

Heat oil about 2 minutes over medium heat in oven-safe high-sided skillet with tight-fitting lid or Dutch oven. Drop in a few rice grains: if they sizzle, it is ready. Add rice and fry, stirring until light golden and translucent, about 6–8 minutes.

Reduce heat, add garlic and 2 minced jalapeños and cook, stirring constantly until fragrant, about 1½ minutes. Stir in broth, puréed tomato, tomato paste, and salt. Increase heat to medium-high, and bring to a boil. Cover and transfer to oven. (Or transfer to a casserole dish with oven-safe lid.) Bake until liquid is absorbed, about 30 to 35 minutes. Stir well once, mid-way through baking.

Before serving, stir in cilantro, and add remaining minced jalapeño to taste. Pass lime wedges while serving.

Notes: If you can’t get fresh, ripe tomatoes, you are better off using canned tomatoes. Just be sure that the processed tomatoes and onion equals 2 cups. If you have less, you may add enough bottled salsa to make up the difference.

Serves 8.