Heat oven to 350 degrees
Process the tomatoes and onion in a food processor until pureed. Measure out 2 cups and discard the rest.
Remove ribs and seeds from jalapeno and dice finely. Dice up carrot and garlic.
Place rice in a strainer and rinse under running water until the water runs clear about 1½ minutes. Lay out to dry on a dish towel.
Heat oil in a heavy bottomed oven safe pot with a tight fitting lid, on medium heat. Drop a couple rice grains in the oil to see if they sizzle. If they do, the oil is ready and you can add the rest of the rice. Fry stirring for about 5-6 minutes until the rice is toasty. Be careful not to burn the rice.
Reduce heat to medium and add the garlic, jalapeno and carrots. Cook until fragrant.
Stir in broth, pureed tomato and onion mixture, tomato paste and salt. Increase heat to medium high and bring to a boil.
Cover pan and transfer to the oven to bake until liquid is absorbed and rice is tender, 30 - 35 minutes. Stir well after 15 minutes.
Once the rice is done baking stir in cilantro.
Leftovers can be frozen for later.
