Step 1

Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add rice, red onions and jalapenos and and saute 3-5 minutes or until onions are tender. Add garlic and cumin and saute 30 more seconds (adding more oil beforehand if necessary).

Step 2

Add beans, green chilies and chicken broth and bring to a boil. Cover, reduce heat to low (dial should be a little above lowest setting) and simmer for approximately 15-20 minutes or until rice is tender, stirring a couple times towards the end of cooking and covering again.

Step 3

Remove from heat and let sit, covered, for 10 minutes-don't peak! Stir in butter to melt (optional) and season with salt and pepper to taste. Stir in lime juice and cilantro.

Step 4

Add rice (long grain white or brown), chicken broth (amount according to your rice cooker), 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, dash of cayenne pepper, black beans (optional), and 3 tablespoons mild diced green chiles.

Step 5

Set rice cooker to white or brown rice cook setting according to which rice you are using. Once rice is cooked, stir in butter to melt and season with salt and pepper to taste. Stir in 2 tablespoons lime juice and 1/2 cup loosely packed cilantro, chopped.