Mexican Rice

I received this recipe from a friend who made this for our family one night when we were in the process of moving. We LOVED it!

Mexican Rice

2 medium tomatoes, cored and quartered
1 onion, peeled and trimmed
1/3 c vegetable oil
2 c long-grain white rice, rinsed and drained
4 garlic cloves, minced
3 jalapeno peppers, stemmed, seeded, and minced
2 cups low-sodium chicken broth
1 T tomato paste
salt
1/2 c minced fresh cilantro
pepper

Adjust an oven rack to the middle position and heat the oven the 350 degrees. Puree the tomatoes and onion in a food processor until smooth. You should have 2 cups puree (if necessary, spoon off an excess to measure only 2 cups.)

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the rice and saute, stirring frequently, until light golden, about 10 minutes.

Stir in the garlic and two thirds of the minced jalapenos. Cook until fragrant, about 15 seconds. Stir in the pureed tomato mixture, broth, tomato paste, and 1 1/2 teaspoons salt. Bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, 30 to 35 minutes, stirring well after 15 minutes.

Fluff and rice with a fork. Fold in the cilantro and remaining jalapenos. Season with salt and pepper to taste.

(She added cojita cheese to ours.)