Mexican Brown Rice

Ingredients:

• 2 tomatoes
• 1 onion
• 3 jalapenos
• 2 C brown rice
• 1/3 C vegetable oil
• 4 cloves garlic
• 2 1/2 C chicken broth
• 1 T tomato paste
• 1/2 T table salt
• 1/2 C cilantro
• juice of one lime

Heat the oven to 350.

Quarter and core the tomatoes and quarter the onion. Process until smooth in a food processor. Chop the jalapenos, but keep one separate for finishing. Mince the garlic. Rinse the rice.

Heat the oil in an oven-safe saucepan over medium-high heat. Add the rice, and fry until lightly golden, about 3 minutes. Reduce heat to medium and add the garlic and two chopped jalapenos, fry until fragrant, then add the tomato-onion puree, broth, tomato paste, and salt. Bring to a boil, cover, and bake for an hour and 15 minutes, stirring every half an hour.

Let sit for five minutes, then mix in the cilantro, reserved jalapeno, and lime juice.