Seafood Rice with Roasted Tomato & Green Chile # 2 - Rick Bayless

Ingredients

• 1 small white onion, sliced about ½-inch thick
• 3 garlic cloves, unpeeled
• 2 fresh jalapeño chiles (or 4 serranos or 1 habanero or practically any fresh hot chile)
• One 15-ounce can diced tomatoes (preferably fire-roasted), undrained
• 3 tablespoons vegetable or olive oil
• 1 cup rice
• 4 cups chicken broth
• 1/2 pound meaty, skinless fish fillet (mahimahi, halibut, sea bass), cut into 1-inch pieces
• 12 big mussels (about 6 ounces) OR about 12 ounces clams
• A big sprig of epazote (if you have it)
• 12 medium-large (about 9 ounces) shrimp, peeled and deveined, if you wish
• About 1/2 cup chopped cilantro or flat-leaf parsley
• Salt
• 1 lime, cut into wedges