- 2 medium tomatoes, cored and quartered
1 onion, quartered, peeled and trimmed
1/3 cup vegetable oil
2 cups long grained rice, rinsed and drained
4 cloves garlic, minced
2-3 Jalapeño chiles, stemmed, seeded and minced
1 can chicken broth
2 Tbsp tomato paste
1 1/2 tsp salt
1 tsp pepper
1/2 cup minced cilantro
Puree the tomatoes and the onion in a food processor. There should be 2 cups of puree.
Heat the oil in a 10" Dutch oven until it shimmers. Add the rice and sauté, stirring frequently, until the rice is golden. This should take about 10 minutes.
Stir in the garlic and the Jalapeños. Cook until the garlic and chiles are no longer raw – about a minute. Stir in the pureed tomato-onion mixture, chicken broth, tomato paste and salt. Bring to a boil.
Cover and bake at 350° F for 15 minutes. Remove lid and stir well. Cover and bake for another 15 minutes, until the rice absobs all the liquid.
Fold in the cilantro and season with salt and pepper.
