Mexican Rice

1. Adjust oven rack to middle position and preheat oven to 350 degrees. 2. Put tomato and onion in blender and mix until thoroughly smooth. Measure 2 cups and discard remaining amount. (If you fall short of 2 cups, you can add canned salsa to make up the difference.) 3. Mince jalapenos and garlic, set aside. 4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear. Shake rice vigorously to remove excess water. This will remove the starch. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY! 5. Heat oil in a heavy-bottomed oven safe straight-sided pan or dutch oven. Drop a couple of grains of rice into oil. If they sizzle, the oil is hot enough. Add rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. 6. Reduce heat to medium and add garlic and jalepenos. Stir constantly until fragrant, about 1 1/2 minutes. 7. Stir in broth, pureed mixture, tomato paste (if using), and salt. Increase heat to medium high and bring to a boil. 8. Cover pan and transfer pan to oven. Bake until liquid is absorbed and rice is tender, about 30-35 minutes. Stir well halfway through.