Mexican Rice

Step 1

Adjust an oven rack to the middle position and preheat oven to 350 degrees.

Step 2

In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.

Step 3

In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.

Step 4

Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.

Step 5

Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.

Step 6

Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt. Serve with lime wedges.