1 (14.5 oz.) can diced tomatoes
1 1/2 c. long grain white rice
1/4 c. vegetable oil
1 onion, chopped fine
1 poblano chili (see note), seeded and chopped fine
2 jalapeno chilies, seeded and chopped fine
1 tsp. ground cumin
1 tsp. dried oregano
1 1/2 c. low-sodium chicken broth
Process tomatoes in food processor until smooth; set aside. Place rice in fine mesh strainer set over large bowl. Rinse under running water until water runs clear, about 1 minute. Drain rice well.
Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, poblano, and jalapenos and cook until softened, about 5 minutes; reserve 1/4 c. pepper mixture. Stir rice, cumin and oregano into pot and cook, stirring frequently until rice is deep golden, 5 to 6 minutes.
Add broth, processed tomatoes, and 1 tsp. salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat and stir in reserved pepper mixture. Cover and let stand for 10 minutes. Fluff with fork and season with salt.
Recipe source: Cook's Country Magazine, Aug/Sept 2010