Ingredients:
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 large jalapeño pepper, stemmed, seeded and minced
2 large cloves garlic, minced
2 tablespoons tomato paste
1½ cups white long grain rice, such as Uncle Ben’s Original
3? cups chicken broth
½ teaspoon chili powder
½ teaspoon cumin
Salt and pepper, to taste
½ cup frozen peas, defrosted
¼ cup finely chopped cilantro
2 teaspoons fresh lime juice
Instructions:
- Heat the olive oil in a large pot over medium-low heat.
- Add onions and jalapeño and cook about 5 minutes, stirring frequently, until onions are softened and translucent.
- Turn heat up to medium and add tomato paste, garlic and rice. Cook, stirring frequently about 3 minutes.
- Add chicken broth, salt, pepper, chili powder and cumin and bring to a boil.
- Reduce heat to low, cover pot and simmer until all the liquid is absorbed, about 20 minutes.
- Add peas, cilantro and lime juice and fluff the rice with a fork.
- Let rice sit for a few moments to “dry out” and lose that wet, just-steamed texture.
- Taste and adjust seasoning with salt, pepper and lime if necessary.
