For R78 -The most delicious (and vegetarian) Mexican-style rice you'll ever have:
12 ounces tomatoes, very ripe and cored (or canned)
1 medium white onion
3 medium jalapeños
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups vegetable broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
Preheat oven to 350.
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.
Remove ribs and seeds from jalapeños. Mince flesh and set aside.
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.
Heat oil in heavy bottomed oven-safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I use a 10 inch dutch oven and it works 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.
Reduce heat to medium, add garlic and minced jalapeños and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced.
If you like it spicier, replace one of the jalapeños with a serrano chile.
