Preheat the oven to 350°F.

Process the tomatoes and onion in a food processor until completely smooth. Measure the puree to ensure you have exactly two cups for the recipe, discarding any excess.

Heat the oil in a 12-inch oven-safe sauté pan or Dutch oven over medium-high heat until the oil shimmers but does not smoke.

Add the rice and fry, stirring frequently, until the grains are translucent at the edges and smell toasted, about 7-10 minutes.

Stir in the garlic and two-thirds of the minced jalapeños and cook until fragrant.

Whisk in the measured tomato puree, broth, tomato paste, and salt, then increase the heat to high and bring the mixture to a boil.

Cover the pan with a tight-fitting lid and transfer it to the oven. Bake until the rice is tender and the liquid is fully absorbed, about 30 minutes.

Remove the pan from the oven and let it sit undisturbed for 15 minutes — this resting period allows the steam to finish cooking the grains so they stay separate and firm.

Gently fluff the rice with a fork, then fold in the cilantro and the remaining minced jalapeño. Serve hot with lime wedges.