Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
