Easy Mexican Rice

35 minServes 8

Toasted basmati rice simmered with tomatoes, broth, and Mexican spices until tender and fragrant.

prepRinse and drain basmati rice well
3 tablespoons olive oil	Heat oil, sauté onion & rice 3 min	Add jalapeño, sauté 2–3 min until toasted	Add garlic, sauté 30 sec	Stir in broth, tomato sauce, tomatoes, bouillon, chiles & spices; bring to boil	Cover, reduce to low, simmer 12–15 min until tender	Remove from heat, cover, rest 10 min undisturbed	Fluff with fork, add cilantro & lime juice, season to taste
1/2 medium onion, chopped
400 g basmati rice, well rinsed and drained
1–3 jalapeño peppers, seeded, deveined, minced
3 garlic cloves, minced
650 ml low-sodium chicken broth
240 ml tomato sauce
1 (400 g) can fire-roasted tomatoes, well drained
2 teaspoons tomato bouillon with chicken flavor
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 (optional)
lime juice (optional)

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