Mexican Rice

Whenever I go out for Mexican, one of my favorite parts besides the margaritas is the rice. So, when I decide to make Mexican at home for dinner, I want to make something authentic and just as delicious as a restaurant. This recipe is so refreshing and flavorful, it's hard to resist. I enjoy it so much, I like to eat it as a meal by itself. Or, if you want to have a taco night, use the mexican rice as a substitute for your tortilla or nachos. (Use a mini food processor to finely chop garlic, onion and jalapenos.) 

2 medium, ripe tomatoes (about 12 oz.) 

1 medium white or yellow onion, peeled and quartered 

3 jalapeno peppers,minced* (see note below for instructions)

2 c. long grain white rice 

1/3 c. canola or vegetable oil 

4 garlic cloves, minced 

2 c. low sodium chicken broth 

1 tbs. tomato paste 

1 1/2 tsp. salt 

1/2 c. fresh cilantro, chopped 

2 limes, (1 juiced, 1 cut into wedges for serving)

•  Preheat oven to 350 degrees. 
• Process tomatoes and onions in a food processor until smooth and thoroughly pureed. 
• Transfer mixture to a liquid measuring cup (you should have approx. 2 c.) 
• Mince jalapeno peppers- 2 of the 3 peppers should have ribs and seeds removed and discarded, one of the peppers ribs and seeds should be reserved. 
• Place rice in a fine mesh strainer and rinse rice under cold water until water runs clear. Shake rice vigorously to remove excess water. 
• Meanwhile, heat oil in an oven safe, large skillet or dutch oven over medium high heat. 
• Once oil is hot, add rice and fry stirring frequently until rice is golden and translucent (6-8 minutes.) 
• Reduce heat to medium and add garlic and minced jalapenos. Cook, stirring frequently until fragrant (1-2 minutes.) 
• Stir in pureed tomatoes, chicken broth, tomato paste and salt. 
• Increase heat to medium high and bring to a boil. Remove from heat. 
• Cover pan and transfer to oven. 
• Bake 15 minutes and stir well. Return cover and continue to bake another 15-20 minutes or until liquid is absorbed and rice is tender. 
• Remove from oven and toss with fresh, chopped cilantro, lime juice and lime wedges. 
• Serve hot. 

( Adapted from "Cook's Illustrated- Fall Entertaining" 2009 edition.)