Mexican Rice Pilaf

By ebdonahue

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
• 1-1/2 cups enriched parboiled long grain rice, such as Uncle Ben's Original
• 3-1/3 cups low sodium chicken broth (see note*)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup frozen peas, defrosted
• 1/4 cup finely chopped cilantro
• 2 teaspoons fresh lime juice

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from onceuponachef.com

Preparation

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.

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

Add the water, salt and chili powder; turn the heat up and bring to a boil.

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

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.

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