Mexican Rice

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the 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.

Step 6

Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.

Step 7

Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.