Mexican Rice Name: Jennifer Miller Base: DHHQ Recipe: 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1⁄3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1 1⁄2 teaspoons salt 1⁄2 cup fresh cilantro, minced 1 lime DIRECTIONS Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until