Mexican Rice

My (in my mind) award-winning Mexican rice that should be featured in all food magazines and on food shows is a great side to vegan tacos or vegan burritos.  I do have a previous entry on this (March 13, 2011), but I have tweaked it to make it taste better and look prettier.

The recipe is as follows:

2 tsp olive oil
1 cup white Jasmine rice
1/2 tsp cumin
1/2 tsp coriander
1 tsp chili powder
Salt & pepper, to taste
2 tbsp tomato paste
The tops and bottoms of two jalapenos
2 cups vegetable broth (or stock)

In a medium saucepan, heat the olive oil over medium heat.  Add the rice and stir to coat.  Saute the rice for about 4-5 minutes until it starts to turn brown, stirring every 30-45 seconds.  Then add the cumin, coriander, chili powder, salt and pepper.  Stir the rice to cover it in the spices.  Then add the tomato paste and stir.  Add the tops & bottoms of the jalapenos, then add the broth and stir once more (use the rest of the jalapenos to top your tacos and/or burritos). 

Raise the heat to almost high and bring it to a bit of a boil.  Stir the rice again, cover the pan and lower the heat to a tad below medium-low.  Simmer the rice for about 22 minutes (give or take a minute) until all of the liquid is absorbed and the tunnels have formed.  Turn off the heat.  Carefully uncover the pan and remove the jalapeno pieces, if desired.  Fluff the rice with a fork.

'Tis very yummy!