Restaurant-Style Mexican Rice

Step 1

Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.

Step 2

Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.

Step 3

Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.

Step 4

Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.