Mexican Rice - PUBLISHED

http://allrecipes.com/recipe/27072/mexican-rice-ii/
http://www.geniuskitchen.com/recipe/mexican-rice-117892

1 - My first attempt using cayenne pepper worked out quite nicely in spite of not following the recipe. Just as I was to add the garlic and spices I got distracted and I added the liquid instead. I added the rest and let it cook and it turned out quite nice. If, when I follow my own instructions, I find there is little difference in the flavour, I will simplify and adopt my mistake as the actual instructions because it was much easier.
2 - I simplified the recipe by removing the skinning of the tomatoes - if you run them through a food processor or blender, the skins blend along with the flesh, and you don't lose that nutrition. I haven't tried it with fresh jalapeno yet, but suspect it will be different and delicious!
3 - March 20 2018: Made it for a dinner party and it was good!

12 oz fresh tomato, cored
1 onion
3 jalapenos or 1/2 tsp cayenne pepper
2 cups white rice
1/3 cup oil
4 minced garlic cloves
2 cups chicken broth
1/2 tsp cumin
1 1/2 tsp salt
1/2 cup fresh cilantro
1 lime cut into wedges

1. Run tomato and onion through a blender to pulverize and save only 2 cups.
2. If using: Remove ribs and seeds of jalapeno and mince.
3. Rince the rice under cold water for about 1 1/2 minutes to remove starch for a light and dry cooked rice.
4. Heat the oil in a large pan with straight sides until a few grains of rice sizzle when they hit the oil. Fry the rice until it turns golden, about 7 minutes, adding the garlic partway through to get it to caramelize a bit. (NOTE the rice will glom together and get weird, just keep stirring and breaking up the clumps until it dries and stops sticking together)
5. Add the cumin, cayenne (if using) and salt and stir constantly for about a minute before adding the broth and pulverized veg.
6. Bring to a boil and cover. Stir after 15 minutes to combine everything back together (the veg will tend to separate to the sides), then cook another 5 - 15 minutes.
7. Stir in the jalapeno (if using) and allow to rest, off the heat, for another 5 minutes.
8. Serve with lime wedges.