Fiesta Tomato-Jalapeño Pilaf

1. Preheat Oven

Begin by preheating your oven to 350°F and positioning the rack in the middle.

2. Process Tomatoes and Onion

While the oven heats up, take the tomatoes and onion, and process them in a food processor for about 15 seconds until they are finely blended. Transfer this mixture to a liquid measuring cup and make sure you have 2 cups of the pureed mixture.

3. Prepare Jalapeños

Prepare the jalapeños by mincing two of them after removing the seeds and one with the seeds intact. Keep the seeded and unseeded minced jalapeños separate for later use.

4. Rinse Rice

Rinse the rice under cold running water using a fine-mesh strainer until the water runs clear.

5. Toast Rice

In a 12-inch straight-sided sauté pan or a Dutch oven, heat the vegetable oil over medium-high heat. When the oil is hot enough that a grain of rice sizzles when added, add the rice. Cook, stirring frequently, for about 6 to 8 minutes until the rice is light golden and translucent.

6. Add Garlic and Jalapeños

Reduce the heat to medium and stir in the minced garlic and the seeded minced jalapeños. Cook for about 1.5 minutes until the mixture is fragrant.

7. Add Puree, Broth, Tomato Paste, and Salt

Stir in the pureed tomato and onion mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring the mixture to a boil.

8. Bake

Once boiling, cover the pan and transfer it to the preheated oven. Bake for 30 to 35 minutes, stirring halfway through, until the rice is tender and the liquid is absorbed.

9. Finish and Serve

After baking, remove the pan from the oven and stir in the minced fresh cilantro and the reserved minced jalapeño with seeds. Serve the pilaf hot, with lime wedges on the side.