Mexican Rice

This recipe is very good, but honestly, I cheat and buy the little boxes of mexican rice most of the time for dinner.  I am going to post the recipe for the enchiladas we love next week. They are from ATK as well.  :) I get almost all of my new recipes from them these days. 

Mexican Rice – From America's Test Kitchen (of course)

Serves 6 to 8

2 Tomatoes, peeled and quartered

1 white onion, peeled and quartered

3 jalapeno chiles

2 cups long-grain white rice

1/4 cup vegetable oil

4 garlic cloves, minced

2 cups low-sodium chicken broth

1 T tomato paste

1-1/2 tsp salt

1/2 cup cup minced cilantro

1. Adjust oven rack to middle position and over to 350 degrees. Process tomatoes and onions in food processor until smooth. Transfer mixture to 2 cup measuring cup. If necessary, spoon off excess so that volume equals 2 cups. Remove ribs and seeds from 2 jalapenos, mince and set aside. Mince remaining jalapeno, including ribs and seeds; set aside.
2. Place rice in large fine-mesh strainer and rinse under cold water until water runs clear, about 1-1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. Heat oil in oven-safe 12" skillet or dutch oven over medium-high heat for 1-2 minutes. Drop 3 or 4 rice grains into oil; if grains sizzle, oil is ready. Add rice and cook, stirring frequently, until rice is light golden and translucent, 6-8 minutes. Reduce heat to medium; add garlic and seeded minced jalapeno; and cook, stirring frequently, until fragrant, about 1-1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt. Increase heat to medium-high and bring to boil. Cover pan and transfer to over. Bake until liquid is absorbed and rice is tender, 30-35 minutes, stirring well halfway through cooking.
4. Stir in cilantro and reserved minced jalapeno with seeds to taste. Serve immediately with lime wedges.