Best Mexican Rice Ever

No joke... This is the best Mexican rice I have ever tasted.  There are quite a few steps involved, but I think they are worth every last one of them.  I would take 15 minutes more work with this result over a convenient boxed mix any day!  The first time I made this, my husband was inspecting the rice.  I was waiting for him to bust out his magnifying glass and ask Watson to solve the mystery of the delicious rice.  Finally he asked, "How did you do this?!"  Well, I keep a little Mexican woman named Maria under the kitchen sink.  Not really, but it tastes authentic and I'm sure if there was a Mexican woman named Maria that lived in my kitchen, I just might beat her at a Mexican rice throwdown!  Bring it on!  I've got my sombrero ready.  

Mexican Rice
source: food.com

1 can diced tomatoes
1 medium white onion
3 medium jalapenos (I only used 1 in the hopes that my kids would eat it)
2 c long grain white rice, uncooked
1/3 c canola oil
4 minced garlic cloves
2 c chicken broth
1 T tomato paste
1 1/2 t salt
1/2 c fresh cilantro
1 lime

Preheat oven to 350.

Place diced tomatoes and onions in a blender or food processor.  Process until smooth. Transfer to a measuring cup to get 2 c of the mixture.  Discard the rest.

Remove the seeds and veins from 3 jalapenos  If you want less heat, use one.

Place rice in a fine mesh strainer and run under water until the water runs clear- about 1-2 minutes.  Don't skip this step! This removes the starch from the rice and it cooks up better.

Heat oil in an oven safe dutch oven pan over medium-high heat.  (If you don't have one, use any skillet and later transfer the mixture to an oven-safe dish.)  Make sure the oil is hot enough by dropping in a couple grains of rice.  If it sizzles, it's ready.  Add the rice and fry it for 6-8 minutes.

Reduce heat to medium.  Add in 2 diced jalapenos and garlic.  Cook for another 1-2 minutes, stirring constantly.

Add the broth, pureed mixture, tomato paste, and salt. Bring back to a boil.  Place the lid on the oven-safe dish and place it in the oven.  If you don't have an oven-safe dutch oven, transfer the rice to an oven-safe dish and cover it with foil.

Bake for 30-35 minutes, stirring after 15 minutes.

Take it out.  Add the chopped cilantro and the remaining diced jalapeno.  Stir.

Garnish with lime wedges.