- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6
- 1 cup basmati rice
- 2 teaspoons olive oil
- 1 small red onion (chopped)
- 1/2 jalapeno pepper (seeded, chopped)
- 2 garlic cloves (chopped)
- 3 tablespoons yellow corn
- 1/4 teaspoon cumin powder
- 1 cup crushed tomatoes
- 1 1/2 cups vegetable broth
- 1 lime
- 1 tablespoon cilantro (chopped)
- Salt (to taste)
- Black pepper (to taste)
Rinse and soak rice in water for 15-20 minutes, then drain and set aside.
Heat olive oil in pan on medium heat.
Add chopped red onion and cook for 1 minute, then add chopped jalapeno and cook for 1 more minute.
Add chopped garlic and cook for another minute.
Add yellow corn and mix, then add cumin powder, salt, and pepper, and mix well.
Add soaked rice to pan and saute for 2-3 minutes.
Add crushed tomatoes and vegetable broth or water and mix, lowering heat to medium.
Cover pan and cook for 10 minutes.
After 10 minutes, lower heat, cover, and cook for until rice is soft and done (about 15-20 minutes).
Switch off flame and leave rice covered.
Remove cover after 10-15 minutes, fluff with fork, and add cilantro and lime juice.