Mexican Red Rice - Arroz Rojo

Ingredients

• 1 (14.5 ounce) can diced tomatoes, drained
• 1 medium white onion, peeled and roughly chopped
• 3 tablespoons canola oil
• 2 cups uncooked long grain rice, rinsed until water is clear
• 4 garlic cloves, minced
• 3 jalapeno chiles, deseeded and minced, divided
• 2 cups chicken broth, low sodium
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1/2 cup minced fresh cilantro
• 1-2 limes, cut into wedges
• Serves 6

Directions

1. In the bowl of a food processor or a large blender, puree the tomatoes and onion until smooth. Reserve 2 cups.
2. In a large saucepan with a tight fitting lid, drizzle oil over medium high heat. Pour in the rice and cook, stirring constantly, until lightly golden, about 6 minutes. Reduce heat to medium.
3. Stir in the garlic and half of the jalapenos. Cook just until fragrant, about 30 seconds. Mix in 2 cups of the tomato puree, chicken broth, tomato paste, and salt. Increase heat to bring to a boil.
4. Once boiling, reduce heat to low, cover, and simmer undisturbed for 20 minutes, until all liquid is absorbed and rice is tender. Remove from heat, uncover, and fluff with a fork. Cover again and allow to rest for 10 minutes before serving with cilantro, remaining jalapenos, and lime wedges.