Mexican Rice

Prep Time:5 minutes Cook Time:30 minutes Total Time:35 minutes Servings: 4

ingredients

• 1 tablespoon oil


• 1 onion, finely diced


• 1/2 jalapeno pepper, finely diced


• 1 clove garlic, chopped


• 1/4 teaspoon cumin, toasted and ground (optional)


• 1 cup long grained rice


• 1 1/2 cups chicken broth (or vegetable broth or water)


• 1 (14 ounce) can diced tomatoes (I like fire roasted)


• salt and pepper to taste


• 1 tablespoon cilantro, chopped (optional)


• 1 tablespoon lime juice (optional)

directions

Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.

Option: Replace the oil with bacon grease or lard.
Option: Omit the jalapeno pepper or replace it with, or add 1/2 teaspoon chili powder or cayenne to taste. (I like chipotle chili powder for the extra smokiness.)
Option: Replace the canned tomatoes with 1 cup diced fresh tomatoes!
Option: Add frozen peas, and/or diced carrots, corn, etc!

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