Mexican Rice

• 2 tbsp oil
• 1/2 medium onion, chopped
• 1 jalapeno, seeded and chopped
• 1 cup long-grain rice
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic powder
• 2 cups chicken broth
• 3/4 cup tomato sauce, divided
• 1/2 tsp cumin
• 1/2 tsp chili powder, optional
• 1/2 cup frozen peas
• 1/4 cup cilantro, chopped
• Lime wedges and lime juice, for serving

Instructions

1. 1

   Heat the oil in a large saucepan. Add the onions and jalapeños and cook on medium heat for 3 minutes until softened. Add the rice and cook, stirring constantly, until fragrant, about a minute or two. Season with salt, garlic powder, cumin, and chilli (if using).

2. 2

   Stir in the chicken broth and 1/2 cup (120ml) tomato sauce, bring to a boil, reduce to low, cover, and simmer for 20 minutes. Check to make sure the rice is cooked, then fluff with a fork. Stir in the frozen peas, if using. Stir in the remaining 1/4 cup (60ml) of tomato sauce. You may add some lime juice, or simply serve the rice with lime wedges.