Restaurant-Style Mexican Rice

INGREDIENTS

3 tbsp

olive oil

1/2

medium onion (chopped)

2 cups

basmati rice ( well rinsed and drained*)

garlic cloves (minced)

jalapeno peppers (seeded, deveined, minced)

3 cups

low sodium chicken broth

1 cup

tomato sauce

1 14 ounce can

fire-roasted tomatoes (well drained)

2 tsp

(or 2 chopped cubes) TOMATO bouillon with chicken flavor (see notes**)

3 tbsp

mild chopped green chiles

1/2 tsp

EACH ground cumin, chili powder, dried oregano

1/4 tsp

EACH ground coriander, smoked paprika, salt

finely chopped cilantro

lime juice