On the Menu today: Mexican Rice. 
Yvonne sizzles up some delicious Mexican Rice as Jen shares the insane details of her recent trip, and Yvonne's thought of a fully renovated house. 

Mexican Rice 
Ingredients
- 2 4 Roma tomatoes cored and quartered (see note 1)
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- Salt
- Minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving

Cooking Instructions
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.
5. Cover (or transfer to a baking dish and cover) and bake until the rice is tender and the liquid is absorbed, about 30 minutes. Stir halfway through baking time.
6. Fluff rice with a fork. Fold in cilantro or parsley (if using) and season to taste with salt.
7. Serve with lime wedges.