Rinse the rice in a fine mesh strainer until the liquid runs clear.
In a large pot on medium heat, add the oil. Once the oil is hot (about 2-3 minutes), add the rice and onions. Sauté for 3 minutes , mixing often. Then add jalapenos and sauté until rice is toasted, about 2-3 additional minutes. Add pressed garlic and sauté 30 seconds.
Pour in the chicken broth, followed by the RO*TEL, Goya Chicken and Tomato Powdered Flavored Bouillon, coriander, cumin, chili powder, oregano, and salt. Mix well.
Bring to a boil then cover with a lid. Reduce heat to low. Simmer 15 minutes, or until water has evaporated and rice is tender. Stir 2-3 times throughout the cooking process and replace the lid.
Once the liquid is evaporated, remove from heat, stir, and add the frozen peas and carrots. Then, cover and let sit off the burner for 10 minutes.
Remove the lid. Add the minced cilantro, juice of one lime, and fluff with a fork until incorporated. Keep the lid off the pot of rice and srve immediately.