Preheat oven to 350°

Process tomatoes and onion in blender until pureed.

Pour into measuring Cup and reserve 2 cups.

Remove ribs and seeds from jalapeños and mince.

Place rice in fine mesh strainer and rinse under cold water until water runs clear.

About 2 minutes.

Shake vigorously to remove excess water.

Heat oil in 12" pan with tight fitting lid over medium heat for 2 minutes.

Drop few grains rice in pan and if they sizzle, pan is ready.

Add rice and fry until rice is light golden brown and translucent, about 6-8 minutes.

Add garlic and jalapeño and cook, stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth and transfer to oven to bake until liquid is absorbed and rice is tender. About 30-35 minutes.

Stir well after 15 minutes.

Stir in cilantro and pass lime wedges.