Mexican Vegetarian Black Rice

2 cups black rice
2 12-oz. jars roasted peppers, drained
1 medium white onion
1 jalapeno, seeded diced
1/3 cup olive oil
6 garlic cloves, minced
2 cups vegetable broth
1 1/2 teaspoons salt
1/2 cup cilantro, fresh, minced
zest of 1 lime
1 lime

Adjust rack to middle of oven and preheat to 350. In food processor or blender, process roasted peppers and onion until smooth. Rinse rice in strainer until water runs clear. Remove excess water. Heat oil in a Dutch oven (or heavy-bottom oven-safe pot with lid) over low-medium heat for 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and jalapeno and cook, stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake. Stir after 15 minutes. Cook 30 minutes or until liquid is absorbed.

Stir in cilantro and lime juice at the end.

Serving Size: 8 servings