1cuplong grain white rice like basmati or jasmine, uncooked
1jalapeno pepper, minced
3garlic cloves, minced
1cupchicken broth (vegetable broth can be substituted)
1candiced tomatoes, 14.5 ounces size
1tspsalt
1tspground cumin
1/4cupchopped cilantro and more for serving
Instructions
Use a large, high sided skillet on medium low heat and add the vegetable oil and onions. Cook for 3 to 4 minutes until they become opaque.
Turn your stove to medium to medium-high heat and add the uncooked rice stirring occasionally until the rice begins to brown and toast, 5 to 7 minutes. Then stir in the jalapeno pepper and cook for 2 more minutes. Next, add the garlic and cook until fragrant, about 30 seconds.
Add the chicken broth, diced tomatoes, salt and cumin and turn up the heat to get to boiling. Once boiling, turn the heat down to simmer. Cover the skillet with a lid and cook for 15 to 18 minutes until the rice is tender. Check the skillet after 12 minutes to make sure you have a simmer and to make sure there is enough liquid to cook the rice. You may have to add 2 or 3 tablespoons more broth, (or water).
Taste the rice and add salt or cumin as desired. Remove from the heat and keep covered 10 minutes to rest. Then use a fork to fluff the rice and then add the chopped cilantro and serve right away. Serve with more chopped cilantro and lime wedges if desired.
Notes
Make this vegetarian by using vegetable broth or tomato bouillon rather than chicken broth.
Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove in a saucepan by adding a bit more broth or water.