Mexican Rice

Spicy but nice!

Ingredients

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 1 large jalapeño pepper, sliced

• 2 large cloves garlic, minced

• 2 tbsp tomato paste

• 1-1/2 cups long grain rice

• 3-1/3 cups chicken stock (see note*)

• 1 tsp salt

• 1/4 tsp freshly ground black pepper

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 cup frozen peas, defrosted

• 1/4 cup finely chopped coriander

• 2 tsp fresh lime juice

Instructions

1. Heat the olive oil in a large pot over medium-low heat.

2. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.

3. Turn the heat up to medium and add the tomato paste, garlic and rice.

4. Cook, stirring frequently, for about 3 minutes.

5. Add the chicken stock, salt, pepper, chili powder and cumin.

6. Turn the heat up and bring to a boil.

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

8. Add the peas, coriander and lime juice and fluff the rice with a fork to mix.

9. Let the rice sit for a few moments to soak up the liquid.

10. Taste and adjust seasoning with salt, pepper and lime if necessary.