Authentic Mexican Rice

Authentic Mexican Rice 14.5 oz can diced tomatoes 1 small onion, chopped 1 jalapeno pepper (optional) 2 cups long grain white rice 1/3 cup canola oil 4 garlic cloves, minced 2 cups chicken broth 1 1/2 tsp salt Cilantro, optional Preheat oven to 350 degrees. Rinse rice in mesh strainer under running water, until water runs clear. Let rice stand in strainer for excess water to drain. Meanwhile, add tomatoes and onions to blender and process until smooth. Pour out exactly two cups of the mixture, add chicken broth if needed to measure two cups. Mix with 2 cups of chicken broth, stir to combine. Set aside. Remove seeds and ribs from jalapeno, dice and set aside. Over medium high heat, heat oil in dutch oven; add rice. Cook rice in oil until it is starting to turn golden, stirring often. Reduce heat to medium, add garlic and jalapeno. Continue stirring while the jalapeno and garlic saute, for a couple minutes. Add tomato mixture and salt to rice, and bring to boil. Cover dutch oven with lid, and transfer to oven. Bake for 15 minutes, then remove from oven and stir. Bake for an additional 20 minutes, or until all liquid is absorbed. Remove from oven and let set for five minutes. Serve with cilantro.