Recipe

Ingredients

Add tomatoes, onion,garlic, chipotle chiles, cumin, cloves and lime juice to a blender. Puree until a thick paste forms.
Remove tomato puree from blender and measure. You should have about 1/2 cup.
Heat the vegetable oil in a pot on medium low heat.
Add the rice and sauté for 30 seconds.
Add the tomato puree and cook for 1 minute, stirring constantly.
Pur in the chicken broth and bring to a boil.
Add the jalapeños, cover the pot and turn the heat down to low.
Simmer for 20 minutes then turn off the heat and let it sit for 10 more minutes.