Mexican Rice (Arroz Rojo)

Recipe Source

• 2 medium vine-ripened tomatoes or 4 Roma tomatoes cored and quartered
• 1 onion peeled and quartered
• 1/3 cup vegetable oil
• 2 cups long-grain or basmati white rice
• 4 cloves garlic minced
• 1 to 2 jalapeno peppers, stemmed, seeded, and minced (optional)
• 2 cups low-sodium chicken broth (see notes)
• 1 tablespoon tomato paste
• Salt and freshly ground black pepper
• ½ cup fresh cilantro or parsley minced
• Lime or lemon wedges for serving

1. Adjust an oven rack to the middle position and preheat oven to 350°F.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. Heat the oil in a large Dutch oven or a 3-quart saucepan until shimmering (see notes). Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Add garlic and jalapeños (if using) and stir until fragrant, about 15 seconds. Stir in tomato mixture, broth, tomato paste, and 1 ½ tsp. salt. Bring to a boil.
5. Cover and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley and season to taste with salt and pepper. Serve with lime or lemon wedges.