Instructions: Preheat oven to 375 degrees. Drain and chop the whole, peeled tomatos. Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of casserole with oil. Combine all ingredients but rice in casserole. Stir over high heat 1 minute, reduce heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is absorbed, about 35 minutes.

Servings: 4

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