Mexican Tomato Rice

Bring the chicken stock to a boil. Set aside.

In a large saucepan over medium-low heat, sauté the onions and jalapeño peppers in olive oil until the onion is softened.

Add the tomato paste and garlic, and cook, stirring for an additional minute. Add the rice and stir to coat the grains with oil. Cook, stirring constantly, for another 2 minutes.

Stir in the hot broth and bring to a boil. Reduce the flame to low and simmer until the water is all absorbed, about 18 to 20 minutes.

Remove from heat; let stand for 15 minutes. Stir in the chopped tomatoes and cilantro. Serve with lime wedges on the side.