Ingredients
28 ounce Canned Whole Peeled Tomatoes
1 ear Medium Onion - Chopped
2 cups Chicken Broth
1 1/2 teaspoon Kosher Salt
1/2 teaspoon Cumin
1/3 cup Canola Oil
2 cups Long Grain White Rice
1 Jalapeno - seeded, minced
4 Garlic cloves - minced
1/4 cup Cilantro - chopped
2 Limes - Juiced
Preparation
Place tomatoes and their Juice in a blender and puree until smooth. Transfer 2 cups of the pureed tomato mixture to a medium pan.
Stir in Chicken Broth, Salt, and Cumin and bring to a simmer over medium heat
Heat oil in a dutch oven over medium heat, add rice and saute stirring frequesntly until lightly toasted - about 5 minutes
Add the jalapenos and cook until softened about 2 minutes lowering the heat if needed. Add the Garlic and cook for 30 seconds
Pour the boiling tomato mixture over the rice and stir to combine. Reduce heat to low, cover and cook until the liquid is absorbed and the rice is tender - about 15 minutes.
Remove from heat and gently fluff rice. Cover again and set aside to steam for 10 minutes
Fold in cilantro and lime juice. Taste and season with salt if needed.
