Mexican Rice

How to make

White Rice, Grapeseed oil, Onion, Jalapeño, Garlic, Tomato Sauce, Chicken broth, RO*TEL Tomatoes, Seasonings, Peas and Carrots mix, Cilantro, and Lime juice

Rinse rice in strainer until water runs clear, then heat oil in pot on medium heat. Add rice and onions, sauté for 3 min, then add jalapeños and sauté for 2-3 min. Add garlic and sauté for 30 sec.

Pour in chicken broth, RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.

Boil, cover with lid, reduce heat to low. Simmer for 15 min, stirring 2-3 times and replacing lid.

When liquid is evaporated, remove from heat, stir, and add frozen peas and carrots. Cover and let sit off burner for 10 min.

Remove lid. Add cilantro, lime juice, and fluff with fork until incorporated. Serve immediately without lid.