Great on its own or with sides like beans, fried plantains, tortillas and salsa.
- 12 oz tomatoes, canned crushed (or fresh)
- 1 medium white onion, quartered
- 6 medium jalapeños, minced
- 1/3 cup canola oil
- 2 cups long grain white rice (400g)
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon tomato paste (may omit if using canned tomatoes)
- 1/2 tablespoon salt
- 1 lime, in wedges
- 1/2 cup fresh cilantro, minced
Rinse rice in a fine mesh strainer under cold running water until water runs clear. Shake off all excess water and put aside to dry.
Adjust oven rack to middle position and preheat to 350°F.
Blend tomato and onion until pureed, reserve exactly 2 cups.
Mince jalapeños, remove ribs and seeds.
Heat oil in oven-safe pot or Dutch oven over low-medium heat. Fry rice, stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium and add garlic and half of the minced jalapeños. Stir constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed onions and tomatoes, and salt. Increase heat to medium high and bring to a simmer.
When simmering, add lid and bake ~25 minutes until liquid is absorbed and rice is tender, remove from oven and stir every 10 minutes.
When rice is cooked, remove from oven and stir in remaining minced jalapeño and cilantro to taste. Serve with lime wedges.
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