Ingredients

• 2 Romas (plum tomatoes) , cored
• 2 tablespoons vegetable oil
• 1 cup minced onion
• 2 cloves garlic , minced
• 1 cup uncooked long-grain white rice
• 1.75 cups low-sodium chicken broth
• 0.25 cups canned tomato sauce
• 1 jalapeno pepper , chopped
• 2 sprigs fresh cilantro
• salt to taste

Instructions

1. 1 Grate tomatoes into a bowl using a box grater; discard tomato skins.
2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4. 4 Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5. 5 Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition per serving