Mexican Rice

6  ounces		tomatoes, very ripe and cored
1/2		medium white onion
1		medium jalapeno
1  cup		long grain white rice
3  tablespoons		Olive oil
2		minced garlic cloves
1  cup		chicken broth
1/2  tablespoon		tomato paste (may omit if using canned tomatoes)
3/4  teaspoon		salt
1/4  cup		fresh cilantro, minced
1/2		lime
1/2  cup		Green Peas

Tip: For nutritional information on all the ingredients in Mexican Rice just click on each ingredient name. Then adjust the serving size for any Mexican Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Adjust rack to middle position and preheat oven to 350.
2 Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 1 cup. Discard excess.
3 Remove ribs and seeds from 1/2 jalapeno and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4 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.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5 Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked 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.
6 Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7 Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8 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.
9 Stir in cilantro, peas, and minced jalapeno to taste, and pass lime wedges separately.
10 Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference