Mexican Brown Rice

INGREDIENTS

• 2 medium ripe tomatoes, or 1 small can (15 ounces) diced tomatoes, undrained
• 1 small yellow onion, root end trimmed and quartered
• 2 cloves garlic, roughly chopped
• ¼ cup extra-virgin olive oil
• 2 cups long-grain brown rice, rinsed well
• 1 medium jalapeño pepper, seeded and finely chopped (scale back or omit if sensitive to spice)
• 2½ cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon salt, to taste
• ½ cup finely chopped fresh cilantro
• Red pepper flakes, optional, for extra heat
• 1 lime, sliced into wedges, for serving