Mexican Rice
 Add a pop of color (and flavor) to your table with this easy Mexican rice recipe—it’s the side every taco night needs. Ingredients 2 tablespoons olive oil 1 small yellow onion, finely chopped 1 large jalapeño pepper, stemmed, seeded and minced 2 large cloves garlic, minced 2 tablespoons tomato paste 1½ cups white long grain rice 3⅓ cups low-sodium chicken broth (see note) 1 teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon chili powder ½ teaspoon cumin ½ cup frozen peas, defrosted ¼ cup finely chopped cilantro 2 teaspoons fresh lime juice 2 tablespoons olive oil 1 small yellow onion, finely chopped 1 large jalapeño pepper, stemmed, seeded and minced 2 large cloves garlic, minced 2 tablespoons tomato paste 1½ cups white long grain rice 3⅓ cups low-sodium chicken broth (see note) 1 teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon chili powder ½ teaspoon cumin ½ cup frozen peas, defrosted ¼ cup finely chopped cilantro 2 teaspoons fresh lime juice Instructions Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes. Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary. Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions. Make-Ahead/Freezing Instructions: Mexican rice can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture. This rice can also be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) If reheating in the microwave, there is no need to thaw before serving; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water. Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes. Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary. Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions. Make-Ahead/Freezing Instructions: Mexican rice can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. When you're ready to serve it, reheat it on the stove over low heat with a splash of water or broth to keep it moist, or microwave it, covered, with a little added water to refresh its texture. This rice can also be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) If reheating in the microwave, there is no need to thaw before serving; simply remove it from the freezer and reheat in the microwave with 1 to 2 tablespoons of water. Nutrition Information Powered by Calories: 253 Fat: 6 g Saturated fat: 1 g Carbohydrates: 43 g Sugar: 2 g Fiber: 2 g Protein: 7 g Sodium: 491 mg Cholesterol: 0 mg Calories: 253 Fat: 6 g Saturated fat: 1 g Carbohydrates: 43 g Sugar: 2 g Fiber: 2 g Protein: 7 g Sodium: 491 mg Cholesterol: 0 mg