Mexican Brown Rice Recipe

Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.

Warm the olive oil in a medium Dutch oven over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.

Add the vegetable broth, tomato mixture, tomato paste, and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.

Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed and the rice is tender, about 1 hour 15 minutes, stirring halfway through cooking.

Stir in the cilantro and season to taste with additional salt, if necessary. If you’d like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.