Ingredients
- 2 cups long-grain rice
- 4 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 jalapeños or serrano peppers, diced
- 1 medium tomato, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water to remove excess starch.
- Sauté minced garlic and diced onions in hot oil until softened and fragrant.
- Toss in cumin and paprika, allowing them to toast slightly.
- Add the rinsed rice and coat it with the oil and spices.
- Pour in the broth and chopped tomatoes, bringing the mixture to a gentle boil.
- Stir in the jalapeños.
- Cover the pan and reduce heat to low, cooking undisturbed for 18-20 minutes.
- Let it rest covered for 5 minutes before fluffing with a fork.
- Finish with lime juice and chopped cilantro.
Notes
Avoid rinsing the rice too early; this helps keep the starch in check for better texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian