Mexican rice

Ingredients: 12 ounces tomatoes; 1 white onion; 3 jalapenos; 2 cups white rice; 1/3 cup oil; 4 minced garlic cloves; 2 cups chicken broth; 1 Tbsp tomato paste; 1-1/2 tsp salt; 1/2 cup cilantro, minced; 1 lime.

Method: Preheat oven to 350º. Puree tomato and onion. Mince jalapeno. Cook rice and set aside. Heat oil in sauce pan. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Add garlic and 2 minced jalapenos and cook about 1-1/2 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Bring to a boil. Cover pan and transfer pan to oven to bake 30-35 minutes. Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.