Mexican Rice

This isn't the easiest rice recipe ever, but it is the best. My sister in law Debbie threw this one my way.

2 medium tomatoes quartered
1 onion peeled and quartered
1/3 cup vegetable oil
2 cups rice (not minute, basmati works well)
4 garlic cloves minced
3 jalapenos chopped finely
2 cups chicken broth
1 Tsp. tomato paste
1/2 cup minced cilantro
Salt and pepper to taste

Preheat oven to 350 degrees. Puree tomato and onion until smooth (should be 2 cups). Heat oil in pan and add rice, saute until golden. Stir in 2/3 jalapeno and all of garlic, cook until fragrant. Stir in tomato puree, broth, paste, and 1 1/2 tsp. salt. Bring to boil. Pour into 9X13 baking dish and cover with foil. Bake until rice is tender. Stir 1/2 way through at about 15 minutes. Total bake time about 25-30 minutes. Remove from oven and stir in cilantro and remaining jalapeno.