Ingredient

• 1 tablespoon extra-virgin olive oil
• ½ white onion, diced
• 1 cup basmati rice, rinsed
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• ½ cup diced fresh tomatoes or canned tomato sauce
• 1 jalapeño pepper, stemmed, seeded, and chopped
• ½ teaspoon sea salt
• ¼ teaspoon dried oregano
• 1½ cups vegetable broth

Direction

1. Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.
2. Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
3. Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.