2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn
-Preheat oven to 350F
-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.
-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.
-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.
-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.
