- 2ripe tomatoes (about 12 ounces), cored and quartered
- 1bell pepper, diced
- 1/2 onion chopped
- 2cups basmati or white rice
- 1/3cup canola oil
- 4cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
- 2cups low-sodium chicken broth (or vegetable broth)
- 1tablespoon tomato paste
- 1 1/2teaspoons table salt
- 1/2cup minced fresh cilantro leaves
- 1lime , cut into wedges for serving (I'd skip this for Saturday, but include it in case you make this again : ))
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
- 2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- 3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions ( and bell pepper), chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- 4. Stir in cilantro. Serve immediately, passing lime wedges separately.