Mexican Rice

 

Mexican Rice

2 tbsp olive oil

1 small onion, chopped

1 jalapeno, seeded and minced

2 large cloves garlic

2 tbsp tomato paste

1 1/2 cups long grain white rice

3 cups chicken broth

1 tsp salt

1/2 tsp chili powder

1/2 tsp cumin

1/4 cup fresh, chopped cilantro or parsley

2 tbsps fresh lime juice

1. Heat the olive oil in a large pot over low heat. Add the onions and jalapeno and cook, stirring frequently, until the onions are softened and translucent, about 5 minutes.

2. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.

3. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.

4. Reduce the heat to low, cover and simmer until all the liquid is absorbed, about 20 minutes.

5. Add the cilantro or parsley and lime juice and fluff the rice.