Ingredients

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onion
• 3 Panola Whole Jalapeño Peppers
• 2 cups Panola White Basmati Rice (Popcorn Rice)
• 1/3 cup canola oil
• 4 minced Panola Pickled Garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime

Directions

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Mince Panola Whole Jalapeño Peppers. Set aside.
4. Place Panola White Basmati Rice (Popcorn Rice) in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick. ***IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed oven-safe 12 inch straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10-inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add Panola Pickled Garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mix, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.