2 medium-sized ripe tomatoes, cored and cut into quarters
1 medium-sized white or yellow onion, peeled and cut into quarters
3 medium-sized jalapeño chiles
1/2 cup OLIVE & VINE Cilantro and Roasted Onion olive oil
2 cups long-grain white rice, rinsed and patted dry
4 medium garlic cloves, minced or pressed through a garlic press
2 cups chicken or vegetable broth
1 tablespoon tomato paste
1/2 cup frozen yellow corn
1 1/2 teaspoons salt
1/2 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Preheat oven to 350 degrees F with the oven rack in the middle position.
Place the onions and tomatoes in a food processor fitted with a steel blade. Puree until smooth, about 15 seconds. Pour mixture into a 2-cup liquid measuring cup. If you have more than 2 cups, spoon off any extra and discard or save for another use.
Take two of the jalapeños and remove their seeds and ribs. Mince well. For the third jalapeño, mince it with the seeds and ribs and set aside separately.
In a large Dutch oven over medium-high heat, add the 1/2 cup of olive oil. When you think the oil is hot, drop 3-4 grains of rice into the oil. If the grains sizzle, add the rest of the rice. Sauté, stirring frequently, until the rice is a light golden brown and starts to become translucent, about 6-8 minutes.
Lower the heat to medium and add the minced garlic and the two jalapeños that have been seeded and ribbed. Stir constantly for about 1 minute. Add the tomato-onion puree mixture, the chicken or vegetable broth, tomato paste, frozen corn, and salt. Stir well, cover the pot and raise the heat to high, bringing to a simmer.
Once the mixture is simmering, transfer the pot to the oven and bake for 30-35 minutes until the rice is tender and the liquid is absorbed. Stir once during the baking time. When done, fluff the rice with a fork and stir in the cilantro and reserved jalapeño according to your heat preference. Cover and let sit about 10 minutes to absorb the flavors. Drizzle with lime juice or serve with lime wedges.