Restaurant-Style Mexican Rice

As mentioned in the last post, I made this to go with the Stuffed Poblano Peppers, but it would go well with many Mexican dishes, I'm rather certain :)  Although I did not opt to do so, the original recipe has additional spice suggestions to add if desired.  At any rate, it's a great side dish, very easy to prep, so it gets a 10 of 10!  Again, my apologies for the lack of pix, but this comes together fast, and I was making the peppers at same time, so, yeah...this is why I'm not a professional blogger lol.

**Note: amounts listed below reflect me halving the original recipe as well as my modifications**

Link to original recipe: https://www.culinaryhill.com/restaurant-style-mexican-rice/

Ingredients:

around 8 oz. of canned crushed tomatoes (did not measure exactly)
1 small yellow onion, finely chopped
1/6 c. canola oil
1 c. long grain rice
1 tsp. bottle minced garlic
1 c. chicken broth
1/2 T. tomato paste
3/4 tsp. salt

Instructions:

1. Heat oven to 350°F with oven rack in middle.

2. Purée the tomatoes and onion together in a food processor.

3. Heat the oil over medium to medium-high heat (setting 7 for my stove) in a large Dutch oven until shimmering.  Add the rice and sauté, stirring frequently, until light golden in color--around 8-10 min.  (**watch carefully, as mine was about to burn just after it got to this point)

4. Add garlic and stir until fragrant, about 15 sec.

5. Add tomato mixture, chicken broth, and salt.  Bring to a boil, then remove from heat.

6. Cover and bake for 15 min., stir, then bake for 15 additional minutes. (**I forgot to stir mine at the halfway point--still turned out fine, and I think baking time could be reduced slightly, as mine looked on the dry side when I took it out.)

7. Remove from oven, fluff with a fork, and enjoy!