Mexican Rice

Mexican Rice

(I talked about this recipe here)

12 ounces canned tomatoes (for extra heat, use the kind with green chilies)
1 medium white onion
1 medium jalapeno pepper, minced
2 cups long grain white rice
3 tablespoons olive oil
4 cloves garlic, minced
2 cups vegetable broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup cilantro, minced
juice from 1 lime

Preheat oven to 350.
Process tomato and onion in a food processor or blender until pureed and thoroughly smooth.
Transfer mixture to a measuring cup and measure exactly 2 cups - discard any remaining mixture (or use it for a quick and easy salsa).
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick and helps to make it dry and fluffy - don't skip it!
Heat oil in an oven safe skillet or Dutch oven (if you don't have anything like this, just use a regular skillet and transfer rice to a baking dish before you put it in the oven) over medium-high heat for 2 minutes.
Add rice to the pan and fry, stirring frequently, until the rice is light golden and translucent, 6-8 minutes.
Reduce heat to medium, add garlic and jalapeno and cook , stirring constantly, until fragrant, about 1 minute.
Stir in broth, pureed tomato/onion mixture, tomato paste, and salt. Bring mixture to a boil.
When rice starts boiling, cover the pan and transfer it to the oven to bake.
Bake at 350 until liquid is absorbed and rice is tender, 30-35 minutes - stirring after 15 minutes.
Stir in cilantro and lime juice before serving.

makes 8 medium servings, 5 HUs per serving
adapted from: Cook's Illustrated