Mexican Rice (San Marzano Edition)

Base Ingredients

• 1 ½ cups Jasmine or Calrose rice, rinsed well
• 2 tablespoons olive oil
• ½ medium onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño or serrano pepper, finely diced (optional)
• 1 teaspoon salt
• 1 ½ cups vegetable broth

Tomato & Spice Blend Ingredients

• 2 tablespoons tomato paste
• 1 ½ cups San Marzano tomatoes, crushed by hand or blended
• ½ teaspoon sugar
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon black pepper
• 1 pinch cinnamon

Finishing Touches Ingredients

• ½ teaspoon Mexican oregano (or regular oregano)
• Juice of ½ a lime
• ¼ cup chopped fresh cilantro

Instructions

1. Heat olive oil in a deep skillet or saucepan over medium heat.
2. Add rinsed rice and toast for 5-7 minutes, stirring frequently, until golden.
3. Push rice to the side, then add onions and jalapeño. Sauté for 2-3 minutes until soft.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Mix in tomato paste and cook for 1-2 minutes to enhance flavor.
6. Stir in crushed San Marzano tomatoes, sugar, and all the spices. Cook for 5 minutes.
7. Add vegetable broth, stir, and bring to a gentle simmer.
8. Cover and cook on low heat for 18-20 minutes (Jasmine rice) or 22-25 minutes (Calrose rice).
9. Turn off heat and let rice sit, covered, for 10 minutes.
10. Fluff with a fork and stir in oregano, lime juice, cilantro, and peas/carrots if using.
11. Serve warm, garnished with extra cilantro and lime wedges.