Spanish Rice

• 1 tablespoon olive oil
• 1/2 cup tomatoes, chopped (optional)
• 1/2 cup diced onion
• 1 teaspoon kosher salt
• Freshly cracked pepper, to taste
• 1/2 tablespoon tomato paste (or 1 tablespoon tomato paste if not using fresh tomatoes)
• 1 tablespoon butter
• 1 cup jasmine rice, rinsed well
• 1 1/2 cups chicken broth

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1. Place a saucepan over medium heat.
2. Add onion, tomatoes, salt, and pepper; cook for 5 minutes.
3. Add the butter, rice, and tomato paste; cook for 1 minute.
4. Add broth; bring to a boil.
5. Reduce and simmer, covered, for 15 minutes.
6. Remove from heat and allow to rest, covered, for 10 minutes.
7. Fluff and serve.

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Spanish Rice

Adapted from Americas Test Kitchen

Serves 4

• 1 medium fresh tomato, cored and quartered (about 6 ounces)
• 1/2 medium white onion, quartered 
• 1  jalapeno chile, cut in half – remove seeds and ribs from half of the jalapeño.
• 1 cup  long-grain white rice
• 2 1/2 tablespoons olive oil
• 2 medium garlic cloves, minced (about 4 teaspoons)
• 1 cup chicken broth
• 1/2  tablespoon  tomato paste
• 1/2 teaspoons kosher salt
• 1/4 cup  fresh cilantro leaves, minced 

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• Place an oven rack in the middle position and pre-heat oven to 350-F.
• Process tomatoes and onion in a food processor until smooth, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 1 cup (if necessary, spoon off excess).
• Cut the jalapeño in half. Remove the ribs and seeds from half and then mince; set aside. Mince the seeded half and set aside separately.
• Place the rice a fine-mesh strainer and rinse until the water runs clear, about l 1/2 minutes. Shake to remove all excess water.
• Heat the oil in a skillet over medium-high heat for 1 to 2 minutes. Drop 3 or 4 grains of rice into the oil; if the grains sizzle, the oil is ready. Add the rice and fry, stirring frequently, until the rice is light golden and translucent, 6 to 8 minutes.
• Reduce the heat to medium, add the garlic and seeded jalapenos; cook, stirring constantly, until fragrant, about 1 1/2 minutes.
• Stir in the pureed tomato mixture, chicken broth, tomato paste, and salt. Increase the heat to medium-high and bring to a boil. Cover the pan and transfer to the oven.
• Bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
• Stir in the cilantro and reserved minced jalapeiio with seeds to taste. Serve immediately, passing the lime wedges separately.