Ingredients
2mediumripe tomatoes
1smallyellow onion,
1tbspgarlic cloves
¼cupextra-virgin olive oil
2cupslong-grain brown rice
1mediumjalapeño pepperseeded and finely chopped (scale back or omit if sensitive to spice)
2½cupsvegetable broth
1tbsptomato paste
1tspsalt
½cupfresh cilantrofinely chopped
1tspred pepper flakesoptional, for extra heat
1limesliced into wedges, for serving
Preparation
Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
Warm the olive oil in a medium Dutch oven over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
Add the vegetable broth, tomato mixture, tomato paste, and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed and the rice is tender, about 1 hour 15 minutes, stirring halfway through cooking.
Stir in the cilantro and season to taste with additional salt, if necessary. If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.
