Mexican rice

Ingredients: 12 ounces tomatoes, very ripe and cored; 1 medium white onion; 3 medium jalapenos; 2 cups long grain white rice; 1/3 cup canola oil; 4 minced garlic cloves; 2 cups chicken broth; 1 tbsp tomato paste; 1-1/2 tsp salt; 1/2 cup fresh cilantro, minced; 1 lime.

Method: Preheat oven to 350°F. Puree tomato and onion. Mince remaining jalapeno. Cook rice and set aside. Heat oil saute pan, drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1-1/2 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.