Crank your oven to 375°F and grab a 9 x 13 glass or ceramic baking dish
In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let that shit run until a smoothis looking sauce is born - about 30 seconds. You should get about 2 cups of sauce. Pour that into a medium saucepan, mix in the broth and let it come to a simmer over medium heat.
While that tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let it bake for an hour. Try not to check on it because every time you do you'll be letting out precious steam and your rice will be undercooked as a motherfucker. Just keep the oven at 375°F and you'll be all good.
After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn't all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice, and cilantro and mix well. Add a pinch more salt if you need it. Serve right away.
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|Serving Size: 1 Serving (1688g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 146 (7%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 1469.2mg||51 %|
|Potassium 2688mg||71 %|
|Total Carbohydrate 427.1g||126 %|
|Dietary Fiber 32.4g||129 %|
|Sugars, other 394.8g|
|Protein 52.8g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2040
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