Easy Mexican Rice Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3 tablespoons olive oil

1/2 medium onion (chopped)

2 cups basmati rice (well rinsed and drained*)

3 garlic cloves (minced)

1-3 jalapeno peppers (seeded, deveined, minced)

2 3/4 cups low sodium chicken broth

1 cup (8 oz.) tomato sauce

1 14 oz. can fire-roasted tomatoes (well drained)

2 teaspoons (or 2 chopped cubes) TOMATO bouillon with chicken flavor (see notes**)

3 tablespoons mild chopped green chiles

1/2 tsp EACH ground cumin, chili powder, dried oregano

1/4 tsp EACH ground coriander, smoked paprika, salt

finely chopped cilantro

lime juice

Directions

Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.

Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.

Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.

Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.