On Play Me a Recipe, 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. RecipeServes 6 to 8For the roasted tomatoes:1 ½ pounds ripe cherry or grape tomatoes6 garlic cloves, thinly sliced1 teaspoon crushed dried piquín chiles1 teaspoon dried oregano½ teaspoon cumin seeds, crushed with a mortar or knife½ cup olive oil1 ½ teaspoons kosher or coarse sea saltFor the rice: 2 cups Mahatma jasmine white rice3 tablespoons vegetable oil¼ cup finely chopped white onion3 cups chicken broth, vegetable broth, or water½ cup fresh squeezed orange juice1 teaspoon kosher or coarse sea saltTo make the tomatoes:Preheat oven to 450℉.Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.To make the rice: Heat the vegetable oil in a medium saucepan over medium to medium-high heat.Once hot, add the rice and stir to coat as it cooks for a minute.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.Add the chicken broth, orange juice, and salt and stir.Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.Give it the gentlest stir, cover, and reduce the heat to low.Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.Turn off heat and keep covered until you serve.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/