Mexican Spanish Rice

This was a really yummy recipe I made the other night.  Just wanted to write it down so I would have it in case I didn't want to make rice a roni. HAHA

2 Ripe Tomatoes
1 small white onion
1 jalepeno
2 cups long grain white rice - rinsed
1/3 cup canola oil
4 cloves garlic- minced
2 cups chicken broth
1 Tbs tomato paste
1 1/2 tsp salt
1/2 cup chopped cilantro
lime

You will need an oven safe pot to use on the stove and in the oven.

Heat oven to 350

Roughly chop tomatoes and onion and throw into blender or food processor.  Puree until smooth.  Measure out 2 cups of the puree and set aside.  The remaining can be thrown away.

Chop jalepeno removing all seeds.

Heat oil in pot on stove over med/high heat.  Drop 3 to 4 grains of rice in the oil after a few minutes.  If they sizzle, it is ready.  Add rice and fry, stirring,  until rice is light golden and translucent in color about 6-8 minutes.

Reduce heat to medium, add garlic and jalepeno cook about a minute.

Stir in onion/tomato puree, chickn brother, tomato paste, and salt.  Increase heat to med/high and bring to a boil.  Cover and transfer to oven.

Bake about 30 minutes.

Stir in cilantro and serve with lime wedges.