Pati Jinich makes Roasted Tomato Rice

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. </p><p><a href="food52.com/recipes"><strong>Recipe</strong></a><br />Serves 6 to 8</p><p>For the roasted tomatoes:</p><ul><li>1 ½ pounds ripe cherry or grape tomatoes</li><li>6 garlic cloves, thinly sliced</li><li>1 teaspoon crushed dried piquín chiles</li><li>1 teaspoon dried oregano</li><li>½ teaspoon cumin seeds, crushed with a mortar or knife</li><li>½ cup olive oil</li><li>1 ½ teaspoons kosher or coarse sea salt</li></ul><p>For the rice: </p><ul><li>2 cups Mahatma jasmine white rice</li><li>3 tablespoons vegetable oil</li><li>¼ cup finely chopped white onion</li><li>3 cups chicken broth, vegetable broth, or water</li><li>½ cup fresh squeezed orange juice</li><li>1 teaspoon kosher or coarse sea salt</li></ul><p>To make the tomatoes:</p><ol><li>Preheat oven to 450℉.</li><li>Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.</li><li>Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.</li></ol><p>To make the rice: </p><ol><li>Heat the vegetable oil in a medium saucepan over medium to medium-high heat.</li><li>Once hot, add the rice and stir to coat as it cooks for a minute.</li><li>Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.</li><li>Add the chicken broth, orange juice, and salt and stir.</li><li>Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.</li><li>Give it the gentlest stir, cover, and reduce the heat to low.</li><li>Cook for 15 minutes, or until all liquid h