Red Rice

This is the perfect accompaniment to refried beans. Of course, the chicken broth can be replaced by vegetable broth for a vegetarian version.

12 oz fresh tomato, cored
1 onion (6oz/170g)
3 jalapenos or ½ tsp cayenne pepper (for this heat-sensitive, this can be omitted)
2 cups white rice
⅓ cup oil
4 minced garlic cloves
Chicken broth (about 2 cups, subs veg broth for vegetarian)
½ tsp cumin
1½ tsp salt
½ cup fresh cilantro
1 lime cut into wedges

1. Run tomato and onion through a blender to pulverize. Measure out the quantity and add chicken broth until you get a total of 4 cups of tomato-onion-chicken broth.
2. If using: Remove ribs and seeds of jalapeno and mince.
3. Rince the rice under cold water for about 1½ minutes to remove starch for a light and dry cooked rice.
4. Heat the oil in a large pan with straight sides until a few grains of rice sizzle when they hit the oil. Fry the rice until it turns golden, about 7 minutes, adding the garlic partway through to get it to caramelize a bit. (NOTE the rice will likely glom together and get weird, just keep stirring and breaking up the clumps until it dries and stops sticking together and turns a light golden).
5. Add the cumin, cayenne (if using) and salt and stir constantly for about a minute before adding the pulverized veg the broth and pulverized veg.
6. Add the veg-and-broth liquid. Bring to a boil and cover. Stir after 15 minutes to combine everything back together (the veg will tend to separate to the sides), then cook another 5 to 15 minutes until the rice is perfectly cooked.
7. Stir in the jalapeno (if using) and cilantro; allow to rest, off the heat, for another 5 minutes.
8. Serve with lime wedges.