1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. 2. Process the tomatoes and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. 3. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups). 4. Remove the ribs and seeds from 2 jalapeños and discard; mince the flesh and set aside. 5. Mince the remaining jalapeño, including the ribs and seeds; set aside. 6. Place the rice in a large fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minutes. 7. Shake the rice vigorously in the strainer to remove all excess water. 8. Heat the oil in a heavy-bottomed straight-sided 12-inch ovenproof sauté pan or Dutch oven with a tight-fitting lid over medium-high heat for 1 to 2 minutes. 9. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. 10. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes. 11. Reduce the heat to medium, add the garlic and seeded minced jalapeños, and cook, stirring constantly, until fragrant, about 1 1/2 minutes. 12. Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. 13. Increase the heat to medium-high and bring to a boil. 14. Cover the pan and transfer to the oven. 15. Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes. 16. Stir in the cilantro and reserved minced jalapeño with seeds to taste. 17. Serve immediately, passing the lime wedges separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
