I totally stole this recipe word for word from food.com & I wouldn't change a thing! Use fresh tomatoes!
1212 ounces tomatoes, very ripe and cored
11 medium white onion
33 medium jalapenos
22 cups long grain white rice
1⁄31/3 cup canola oil
44 minced garlic cloves
22 cups chicken broth
11 tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄21 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender
until pureed and thoroughly smooth. Transfer mixture to measuring cup and
reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and
discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. 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. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY
5. Heat oil in heavy bottomed ovensafe 12 inch
straight sided sautee pan or Dutch oven with tight fitting lid over
low-medium heat about 2 minutes. (The recipe is very specific about this
but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice
grains in and if they sizzle then it is ready. Add rice and fry stirring
until rice is light golden and translucent, about 6-8 minutes. Be careful
that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced
jalapenos and cook , stirring constantly until fragrant, about 1 1/2
7. Stir in broth, pureed mixture,tomato paste, and
salt. Increase heat to medium high, and bring to a boil.
8.Cover pan and transfer pan to oven to bake until
liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15
9. Stir in cilantro, minced jalapeno to taste, and
pass lime wedges separately.
*TIP- If you can't get good fresh tomatoes you are
better off using canned tomatoes. Don't use those awful hard and underipe
tomatoes that are at most supermarket chains. Just be sure that the
processed tomatoes and the one onion equals 2 cups. One the other hand- if
you find that after processing your tomatoes and onions that you have less
than 2 cups- simply add enough bottled salsa to make up the difference.
*TIP- Do not skip any of the steps. It may seem
stupid- but rinsing the rice to remove the starch is very important if you
want fluffy rice. It will only take two minutes of your time but it makes
*TIP- Leftovers are just as delicious the next day
so this is a perfect dish to make ahead time for potlucks. This rice also
freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc
bag. To reheat from frozen: Place in a pyrex dish and warm in the
microwave, stirring every 2-3 minutes until heated through.