Best. Mexican. Rice. Ever. (Honey Chipotle Mexican Rice)

This rice has the perfect blend of smokey and spicy - not too acidic and not too sweet.  It's really good.  Sorry about the cut and paste job on the recipe - while I use all the ingredients listed, the quantities change depending on what type of rice I have. 

• 1 chipotle chile in adobo, chopped
  1 chipotle chile in adobo
  7 ounces fire roasted tomatoes, undrained (1/2 of a 14 oz can)
  1/2 small yellow onion, chopped
  1 garlic clove, peeled and crushed
  1/4 cup water
  1/2-1 teaspoon salt
  1/4 teaspoon red pepper flakes
  1/4 cup honey
  1 tablespoon cider vinegar
  1 -2 medium jalapeno
  1 cup rice (white or brown - just adjust liquids accordingly)
  2 tablespoons vegetable oil
  2 minced garlic cloves
  1 cup chicken broth
  1/2-1 teaspoon kosher salt

Directions:

1. In a small saucepan, bring chile, tomatoes, water, onion, garlic, salt and red pepper to a boil for 2 minutes, then reduce to a simmer. Cook, slowly, covered for 15 minutes.
2. Puree mixture in a blender (or use an immersion blender) until smooth. Stir in the honey and vinegar. You can make this ahead and refrigerate for a couple of days if needed. NOTE: You will need exactly 1 cup of the puree for the rice (I use however much i feel like). 
3. Remove ribs and seeds from jalapenos and discard. Mince flesh and set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.
5. Heat oil in a large skillet or saute pan over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 5 minutes.
6. Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture, and salt. Stirring frequently,continue cooking for 5 minutes or until rice is cooked through and the liquid has been absorbed, If the rice looks too dry before it is cooked through, add more puree or stock or plain water by tablespoonfuls to reach desired consistency.