Spanish Rice

This is a classic with all the flavors you want in a Spanish rice recipe and it's perfectly moist every single time!

📝 Ingredients

• 2 Tomatoes (roma or vine)
• 1 Small White Onion
• 2 Jalapeno Chiles (medium)
• 2 Cups Rice (long grain white)
• 1/3 Cup Canola Oil
• 1/2 teaspoon Cumin
• 4 Cloves Garlic (minced or pressed through garlic press (about 4 teaspoons))
• 2 Cups Chicken Broth (low-sodium or vegetable broth)
• 1 Tablespoon Tomato Paste
• 1 1/2 teaspoons Salt
• 1/2 Cup Cilantro Leaves (minced fresh-I omitted this)
• 1 Lime (cut into wedges for serving)

👨‍🍳 Instructions

1. 1Adjust oven rack to middle position and heat oven to 350 degrees.
2. 2Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.
3. 3Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
4. 4Remove ribs and seeds from 1 jalapeño and discard; mince flesh and set aside.
5. 5Mince remaining jalapeño, including ribs and seeds; set aside.
6. 6Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.
7. 7Shake rice vigorously in strainer to remove all excess water.
8. 8Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes.
9. 9Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and cumin and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.
10. 10Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
11. 11Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.
12. 12Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
13. 13Stir in cilantro and reserved minced jalapeño with seeds to taste.
14. 14Serve immediately, passing lime wedges separately.