Spanish Rice

This can be served as a side dish or used as a filling for tacos. 
If you have a rice maker, use it.   Or you can cook the rice in the oven as described in the recipe.   

To use the rice maker,  cook the rice as describe then transfer the rice to the rice maker when adding the tomato paste and chicken broth (highlighted by **).  

2 med. tomatoes, quartered
1 med. onion, quartered
3 jalapeno or pablano peppers (pablanos are mild)
2 cups long grain rice
1/3 cup oil
4 garlic cloves, minced
2 cups chicken broth
1 Tbsp. tomato paste
1 1/2 tsp. salt
1/2 cup minced cilantro
1 lime, cut into wedges

Preheat oven to 350 (if not using a rice maker)

1. Process tomatoes and onion in food processor till thoroughly pureed. Transfer to a liquid measuring cup. If you have more than 2 cups, spoon off enough to measure 2 cups.
2. Remove the seeds and ribs from 2 jalapenos, and then mince the peppers. Mince the other jalapeno with rib and seeds, set aside. Place rice in a large strainer and rinse under cold water till water runs clear. Shake to drain all water off.
3. Heat oil in a large oven proof skillet or dutch oven. Add rice and fry, stirring frequently till golden(6-8 min.)reduce heat to med., add garlic, and seeded peppers; cook, stirring constantly for 1 1/2 min. If using rice maker, transfer rice mixture to the rice maker.
4. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to med. high and bring to a boil. Cover pot and transfer to oven; bake till liquid is absorbed and rice is tender,30-35 min. stirring well after 15 min. Stir in cilantro and reserved jalapeno. Serve with lime wedges to squeeze over serving