Spanish rice

• Puree 2 tomatoes, 1 white onion, 4 cloves garlic, 1 jalapeño and 1/4 cup tomato sauce until smooth
• Put 1/3 cup oil into medium/hot pan, add 2 cups long grain white rice (worked ok w/Zatarain’s) and stir around until it toasts and takes on some color
• Add the puree, 1 tsp (or less) salt and 2 cups chicken broth
• Bring to boil, stir, cover and simmer 20 minutes
• Let sit 10 mins then fluff up and garnish w/lime and cilantro

This makes tons — maybe could halve it?