Mexican Rice | America's Test Kitchen

Ingredients

• 2 ripe tomatoes (about 12 ounces), cored and quartered
• 1 medium onion, preferably white, peeled, trimmed of root end,and quartered
• 3 medium jalapeño chiles
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1 tablespoon tomato paste
• 1 1/2 teaspoons table salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving