Makes 8 to 10 servings
6 large (8 medium) plum tomatoes
½ medium onion
4 garlic cloves
1 handful cilantro (leaves/tender stems)
1 chipotle chile (canned in adobo sauce)
1 teaspoon ground cumin
1 teaspoon kosher salt
3½ cups low-sodium vegetable broth (or water)
1 tablespoon vegetable oil
2 cups long-grain white rice
1 cup corn kernels (fresh or frozen)
Mexican crema (optional)