Adjust rack to middle position and preheat oven to 350.

Process the tomato and onion in a food processor or blender until pureed and thoroughly smooth. Transfer the mixture to a measuring cup and reserve exactly 2 cups. You don't need any excess for this recipe.

Remove the ribs and seeds from 2 jalapenos and discard. Mince the flesh and set aside. Mince the remaining jalapeno in the same manner. Set aside.

Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.

IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat the oil in a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready.

Add the rice and fry stirring until the rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.

Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover the pan and transfer to the preheated oven to bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stir well after 15 minutes.

Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.