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1
Add the onions and tomatoes into a food processor.
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2
Process until well pureed.
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3
Measure out 2 cups of tomato and onion puree and set aside.
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4
Put the rice in a strainer and rinse thoroughly until the water runs completely clear.
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5
Drain rice as much as possible.
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6
Remove the ribs and seeds from the jalapeno peppers (a grapefruit spoon does a great job.
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7
Slice the peppers into a fine dice.
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8
Set aside 1/4 of the diced jalapeno pepers for adding once the rice finished cooking.
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9
If you like extra spicy add some of the membrane and seeds from the jalapeno peppers.
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10
Use the rest for adding to the rice.
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11
Preheat your oven to 350F (180C) F, 325F for a convention oven.
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12
In a large wide high sided oven-safe saute pan (with a tight fitting lid) or an oven-safe pot with lid (a dutch oven works well make sure to adjust the racks in your oven to accomodate).
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13
Heat the oil over medium-high heat for a minute or two, you want to get the oil hot.
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14
To test if the oil is ready, add a few kernels of rice, if they're sizzling nicely the oil is hot enough.
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15
Add the rice, stirring thoroughly to coat all of the rice.
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16
Continue stirring and cooking for 8 minutes, or until the rice has begun to lightly brown and it well toasted.
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17
This will develop a nice roasted flavor.
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18
Add the jalapeno peppers, saute for a minute.
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19
Add the garlic and saute another minute.
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20
Add the tomato and onion mixture.
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21
Stir together.
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22
Add the vegetable or chicken stock, the tomato paste and salt to taste.
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23
Bring to a boil, give it a few stirs now then.
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24
Cover tightly and place the whole pot in the oven.
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25
Cooking rice in the oven guarantees perfectly cooked fluffy rice and completely avoids any risk of scorching the rice.
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26
Bake for 15 minutes.
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27
Remove from oven, stir and return for another 15 minutes.
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28
Make sure you are careful the pot handle will be hot.
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29
The reason for this extra step is to mix any of the tomato mixture that will rise to the top and ensure perfectly evenly cooked rice.
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30
Remove from the oven and let rest for 5 to 10 minutes.
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31
Stir in the remaining jalapeno peppers (add seeds for extra spice) and the fresh chopped cilantro.
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32
Serve with wedges of lime.
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33
Refrigerates well keeping for several days if tightly covered and is quick and easy to reheat in the microwave.
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34
Prepare this rice on the weekend and it provides a side dish for meals later in the week.
