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2 cups Ripe Tomatoes, cored and chopped
3/4 cup White Onions, chopped
2-4 Jalapenos, seeded, stemmed, and chopped (2 for mild, 4 for spicy.)
2 cups White Rice or Brown Rice
1/3 cup Canola Oil
5 Garlic Cloves, minced
2 cups Vegetable Broth (vegetarian chicken flavored broth)
1 Tablespoon Tomato Paste
1 1/2 teaspoons Sea Salt
1/2 cup fresh Cilantro, minced
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Preheat oven to 350°F. Place tomatos, onion, & jalepenos in blender and puree. Measure 2 cups of mixture and set aside. Any remaining mixture can be discarded. Place rice in strainer and rinse under cold water until water runs clear. Drain well. Over high heat, heat oil in Dutch oven with tight fitting lid 1-2 minutes. Add rice and stir fry 6-8 minutes until translucent. Reduce medium, add garlic and cook, stirring, 1-2 minutes. Stir in broth, tomato mixture,tomato paste, and sea salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer to oven. Bake until liquid is absorbed and rice is tender, 30-35 minutes for white rice, 45-55 minutes for brown rice. Stir well half-way through. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately. Stir in cilantro, fluff with fork, and serve.
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