Adapted from The Kitchn blog and really yummy. Serves 12 to 16. We found this recipe and now include it with our South of the Border Nite menu at the beach or for other family get-togethers.
1 (28-ounce) can whole peeled tomatoes
1 medium onion, peeled and roughly chopped
4 cups chicken stock
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/3 cup neutral cooking oil, such as canola or safflower (or rendered lard)
4 cups long-grain white rice such as Uncle Ben’s
2 to 4 chile peppers, such as jalapeño or serrano, seeded and minced
8 to 10 garlic cloves, pressed
1/2 cup finely chopped cilantro
Juice from 4 limes, plus additional wedges for serving
Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat.
Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.
Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to as low as possible and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Check every 5 minutes to make sure rice is not burning on the bottom of the pan. Remove from heat and gently stir the rice. Make sure rice is tender. If it is still chewy, add 1/2 cup water and cook another 5 mintes. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.