Mexican Rice

1. Heat the olive oil in a large skillet or saucepan over medium heat.
2. Add the rice and cook for 5–7 minutes, stirring frequently, until lightly golden.
3. Stir in the onion and cook for 2–3 minutes until softened.
4. Add the garlic and tomato paste and cook for 1 minute.
5. Stir in the diced tomatoes (or tomato sauce), chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
6. Bring the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed.
8. Remove from the heat and let the rice rest, covered, for 5 minutes.
9. Fluff with a fork and stir in the cilantro and lime juice, if using.

Tips:

1. For extra flavor, substitute beef broth when serving with taco bowls.
2. Add a small can of diced green chilies for a mild kick.
3. Stir in corn and black beans after cooking to make it a complete side dish.
4. Refrigerates well for up to 4 days, making it ideal for meal prep.