Mexican Rice

Adapted from Jen on CarlsbadCravings.com

Olive oil for sautéing

1 onion, chopped

2 cups basmati rice

3 garlic cloves, minced

3 cups chicken broth

1 can tomato sauce

1 can chopped green chiles

Ground cumin, chili powder, dried oregano (1/2 tsp each)

Ground coriander, smoked paprika, salt (1/4 tsp each)

Cilantro and lime juice for garnish

1.  Heat oil in a Dutch oven. I put most briquettes on the bottom.

2. Once hot, add onions and rice. Sauté until rice is toasted. I kept the lid on to retain heat. Add garlic and sauté for another minute.

2. Stir in broth, tomato sauce, chiles, and spices. Bring to a boil, then let simmer about 15 minutes, or until water is evaporated and rice is tender. I stirred it once about halfway through.

3. When water is evaporated, take it off the heat and let sit covered for 10 minutes.

4. Add cilantro and lime juice (I used one lime). Fluff with a fork. Add more salt if needed.

5. Enjoy!