Mexican Rice


2 tbsp olive oil
1 onion, finely chopped
1 jalapeno, minced
2 cloves garlic
2 tbsp tomato paste
1 cup rice
low sodium chicken broth, adequate for the rice which you are using!
1 tsp salt
black pepper, to taste
1/2 tsp chili powder
1/2 tsp cumin
1/2 cup frozen peas, thawed under water
1/4 cup cilantro
2 tsp lime juice


Heat olive oil in a pot on medium low heat. Cook onions and jalapeno until onion is soft and translucent.

Increase heat to medium, add tomato paste, garlic, and rice and cook while stirring frequently for about 3 minutes.

Add chicken broth and seasonings to pot and bring to boil. Reduce heat to low and cover. Cook for recommended time according to the type of rice being used.

Add peas, cilantro and lime juice to the rice with the lid off and let sit for a couple minutes. Adjust seasonings as needed.

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