Mexican Rice 

1 can of tomatoes

1 small onion, pealed, trimmed & quartered

1/3 C vegetable oil

2 C long grain rice

4 garlic cloves, minced

1 can diced jalepenos

2 C chicken broth

1 T tomato paste

1 1/2 t salt

2 1/2 T dried cilantro or 1/2 C fresh


Lime juice

1. Preheat oven to 350 degrees and place the rack in the middle.  Puree the tomatoes and onion in the food processor. There should be 2 Cups of puree. Remove any excess so there is only 2 C.

2.Heat the oil on med. heat in an oven proof dutch oven or pot.  Add the rice and saute until light golden brown.  This should take approx 10 minutes (lots more if you are quadrupling it like I did).  Make sure to stir often so the rice doesn't burn.

3.  Stir in the garlic and the can of jalepenos.  Cook until it smells like garlic & jalepenos (about 15 seconds).  Add the pureed tomatoes/onion mixture, broth, tomato paste, salt and cilantro (if using dried). Bring to a boil and then cover and bake for about 30-35 minutes or until all the liquid is dissolved and the rice is fully cooked. Be sure to stir after 15 minutes.

4.  Fluff with a fork and add cilantro (if fresh) and add some fresh jalepenos, if desired.