Veggie Box tomatoes (cherry and slicer)
1 Veggie Box onion, peeled and quartered
1/3 cup vegetable oil
2 cups long-grain or basmati white rice
4 cloves garlic (from last week's box!) minced
1 to 2 Veggie Box hot peppers, finely chopped (to tolerance)
2 cups vegetable stock
1 tablespoon tomato paste
Salt and freshly ground black pepper
˝ cup Veggie Box parsley, minced
Lime wedges for serving

1 Veggie Box onion, peeled and quartered 1/3 cup vegetable oil 2 cup s long-grain or basmati white rice 4 cloves garlic (from last week's box!) minced 1 to 2 Veggie Box hot peppers, finely chopped (to tolerance) 2 cup s vegetable stock 1 tablespoon tomato paste

Adjust an oven rack to the middle position and preheat
oven to 350°F.In a food processor or blender, puree the
tomatoes and onions until smooth. Measure 2 cups of
puree, pouring off and discarding any excess.Heat the oil
in a large Dutch oven or a 3-quart saucepan until
shimmering. Add the rice and sauté, stirring frequently,
until light golden in color, about 10 to 15 minutes. Add
garlic and hot peppers\and stir until fragrant, about 15
seconds. Stir in tomato mixture, broth, tomato paste, and
1 ˝ tsp. salt. Bring to a boil.Cover and bake until the rice is
tender and the liquid is absorbed, about 30 minutes. Stir
halfway through baking time.Fluff rice with a fork. Fold in
parsley and season to taste with salt and pepper. Serve
with lime wedges.