Cumin and Lime Rice

• Produce

  • 1/4 cup Cilantro
  • 2 cloves Garlic
  • 2 Key limes juiced
  • 1/2 cup Red bell pepper sliced into strips
  • 1/3 White onion

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 1 cup Jasmine rice

• Baking & Spices

  • 2 Chile de arbol peppers
  • 1/3 tsp Pepper, fresh cracked
  • 1/3 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds

• Other

  • 1/2 teaspoon annatto powder for coloring (turmeric or Bijol seasoning also work

Found on hispanickitchen.com

Description

Directions

• Heat the oil to medium heat, add the rice and cook for 5 to 6 minutes or until the rice becomes aromatic and starts to toast a little. Add the onions, garlic, bell pepper, chile de arbol and 1½ teaspoons of crushed cumin seeds. Cook for 3 minutes.
• Add in all of the remaining ingredients, minus the cilantro. Stir well to combine and taste for salt. Cover and reduce heat to low. Continue cooking for 15 to 18 minutes or until all the liquid is absorbed. Remove from heat and let sit for 10 minutes. Before serving, fluff rice with a fork and fold in the fresh cilantro.