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Ingredients
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- 3 tablespoons olive oil
- 1 cup onion, chopped
- 3 fat garlic cloves, roughly chopped
- 1 ½ cups long-grain white rice
- 1 teaspoon chili powder
- ¾ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon dried oregano
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ cup tomato paste
- 3 cups veggie broth
- 1–2 serrano chilies split lengthwise, top intact
- 1–2 bay leaves
- ¾ cup frozen green peas
- squeeze of lime, to taste
- garnishes: chopped cilantro, green onions, lime wedges
Instructions
- Heat the olive oil in a Dutch oven or braiser over medium heat.
- Add chopped onions and sauté for about 4 minutes until softened and fragrant.
- Stir in the garlic and rice, cooking for another 3-4 minutes to toast the rice for a nuttier flavor.
- Add the chili powder, cumin, coriander, oregano, salt, and pepper, stirring for a minute.
- Incorporate the tomato paste and sauté for a few minutes to deepen the flavors.
- Pour in the veggie broth, stir well, and lay the bay leaves and chili peppers on top.
- Increase the heat to a boil, then cover and reduce to a simmer for roughly 20 minutes until the rice absorbs the liquid and is tender.
- Let the rice stand for a few minutes, fluff with a fork, and stir in the thawed green peas.
- Season with a squeeze of lime juice, taste, and adjust the salt before gently folding in the cilantro and green onions.
Notes
For fluffier rice, do not rinse the long-grain white rice before cooking.
Adjust lime juice to taste for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg