This Cuisinart dutch oven is our favorite

Authentic Mexican Rice

• 1 (14.5-ounce) can diced tomato (I used Hunt's Fire roasted)
• 1 medium white onion finely chopped
• 2 medium jalapeno chilies
• 2 cups long grain rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt

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.