Mexican Rice with Charred Tomatoes, Chiles, and Onion | America's Test Kitchen

Ingredients

• 2 ripe tomatoes (about 12 ounces), cored
• 1 medium white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise
• 6 cloves garlic, unpeeled and scrubbed
• 3 medium jalapeño chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds
• 2 cups long grain white rice
• 1/3 cup canola oil
• 2 cups low-sodium chicken broth, or vegetable broth
• 1 tablespoon tomato paste
• 1 1/2 teaspoon table salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime cut into wedges, for serving