Red Tomato Rice - Rick Bayless

Ingredients

• 1 15-ounce can diced tomatoes (I prefer fire-roasted), lightly drained OR 12 ounces (2 medium-small round or 4 to 6 plum) very ripe tomatoes, cored and roughly chopped
• 1/2 small white onion, roughly chopped
• 2 garlic cloves, peeled and halved
• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups white rice, preferably medium-grain
• 1 3/4 cups chicken broth or water
• Fresh hot green chile to taste (roughly 3 serranos or 2 jalapeños), a slit cut down the length of each one
• About 1/4 cup coarsely chopped fresh parsley
• salt