Mexican Rice

cooksillustrated.com

adamczak

2 ripe tomatoes (about 12 ounces), cored and quartered

1 medium onion, preferably white, peeled, trimmed of root end,and quartered

3 medium jalapeño chiles

2 cups long grain white rice

⅓ cup canola oil

4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)

2 cups low-sodium chicken broth (or vegetable broth)

1 tablespoon tomato paste

1 ½ teaspoons table salt

½ cup minced fresh cilantro leaves

1 lime, cut into wedges for serving

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