Cooking Instructions
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Step 1
Place the
Basmati Rice (2 cups)
in a fine-mesh sieve and thoroughly rinse under cool running water until the water runs clear.
Step 2
Heat
Olive Oil (3 Tbsp)
in a dutch oven or large heavy pot over medium-high heat. Once hot, add
Onion (1/2)
and rice and sauté for 3 minutes.
Step 3
Add
Jalapeño Pepper (1)
and sauté until rice is toasted, approximately 2-3 more minutes.
Step 4
Add
Garlic (3 cloves)
and sauté for 30 seconds.
Step 5
Stir in
Red Bell Pepper (1)
,
Orange Bell Pepper (1)
,
Low-Sodium Chicken Broth (3 cups)
,
Tomato Sauce (1 cup)
,
Fire Roasted Diced Tomatoes (1 can)
,
Tomato Paste (1/2 cup)
,
Green Chili Pepper (3 Tbsp)
,
Ground Cumin (1/2 tsp)
,
Chili Powder (1/2 tsp)
,
Dried Oregano (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Ground Coriander (1/4 tsp)
, and
Salt (1/4 tsp)
.
Step 6
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 the lid. If the liquid evaporates before rice is done, then just add a little bit of water.
Step 7
Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes. If rice is still wet, don't worry, it will continue to absorb the 10 minutes while it is steaming. The rice will also dry out a bit more once the lid is off.
Step 8
Add
Fresh Cilantro (to taste)
,
Lime Juice (to taste)
, and
Lime Wedges (to taste)
if desired, and fluff with a fork. Taste and season with additional salt or lime juice if desired.
