Mexican Brown Rice

Scaled for 6 portions · 5 steps

2medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained1small yellow onion, root end trimmed and quartered2 clovegarlic, roughly chopped0.25 cupextra-virgin olive oil2 cuplong-grain brown rice (do not rinse!)1medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)2.5 cupvegetable broth1 tbsptomato paste1 tspsalt, to taste0.5 cupfinely chopped fresh cilantro—Red pepper flakes, optional, for extra heat1lime, sliced into wedges, for serving

0 of 12 gathered