- 1 cup Basmati Rice
- 1 tablespoon Olive Oil
- 1/2 cup Diced Onion
- 1 jalapeños Jalapeño, minced
- 2 large clove Garlics, minced
- 1/2 cup Chopped Bell Pepper
- 2 teaspoons Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper
- 1 tablespoon Tomato Paste
- 2 cups Vegetable Broth, or water
- 1/2 teaspoon Mexican Oregano
- 2 tablespoons Chopped Cilantro, optional
Rinse and soak the rice in water for 20 minutes.
In a large pan, heat the oil over medium to high heat.
Lower the heat to medium, and add the onions and sauté until soft.
Add the jalapeños, garlic and bell pepper and cook for another 2-3 minutes.
Stir in the chili powder, paprika, cumin, cayenne to the pan.
Next add the tomato paste and then the well drained rice.
Sauté for 2-3 minutes.
Add the broth and oregano, and salt to taste.
Being the mixture just a boil, set the heat to low, and cover for 15-20 minutes.
Remove the rice from the heat and fluff with a fork.
Garnish with cilantro and serve.