Authentic Mexican Rice
Preheat oven 350°. Puree diced tomatoes (not drained) and finely chopped onion in blender until smooth. Measure and reserve exactly 2 cups to use. Remove ribs and seeds from jalapeno and finely mince. IMPORTANT STEP FOR THIS RECIPE DO NOT SKIP - rinse rice under cold running water until water runs clear 1-2 minutes. Use an oven proof Dutch oven with lid for the rest of the recipe - heat oil in Dutch oven and when a few grains of rice put in the oil snaps it's ready - add rice and cook until light brown 6-8 minutes stirring constantly. Reduce heat to medium, add garlic, minced jalapenos - cook 2 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Bring to boil then cover. Transfer Dutch oven to oven and bake until liquid is absorbed and rice is tender - 30 minutes. Remove from oven and stir well after first 15 minutes. The recipe called for 1/2 cup cilantro to be added when rice comes out of the oven - I thought it was perfect as-is so I did not add. This turned out exactly like the Mexican restaurant rice we always buy to go with our meat from the carnicería.