1-28 oz. can whole tomatoes, preferably San Marzano
3 cups water
2 cups brown rice
1 cup sweet onion, chopped
1/2 cup cilantro, finely chopped
4 tablespoons extra virgin olive oil
3 tablespoons lime juice, freshly squeezed
2 tablespoons fresh garlic, finely chopped
1 tablespoon serrano pepper, finely chopped
1 tablespoon ground cumin
2 teaspoons oregano
Puree tomatoes and onions in a food processor.
Heat olive oil in a dutch oven at medium heat.
Add rice and saute for about 4-5 minutes. Add Serrano pepper and garlic, saute another minute.
Add tomato and onion puree, cook about 2 minutes.
Add cumin, oregano and salt. Add water and bring to a boil, then reduce to simmer.
Put a lid on it and cook about 40-45 minutes until tender.
Sprinkle with lime juice and cilantro and fluff with a fork.