Name: Mexican Brown Rice
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 to 8 servings
Ingredients: 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained; 1 small yellow onion, root end trimmed and quartered; 2 cloves garlic, roughly chopped; 1/4 cup extra-virgin olive oil; 2 cups long-grain brown rice (do not rinse!); 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice); 2 1/2 cups vegetable broth; 1 tablespoon tomato paste; 1 teaspoon salt, to taste; 1/2 cup finely chopped fresh cilantro; Red pepper flakes, optional, for extra heat; 1 lime, sliced into wedges, for serving