3 Tbsp. olive oil
1/2 medium onion, chopped
2 c. basmati rice, well rinsed and drained
3 garlic cloves, minced
3 c. chicken broth
8 oz. tomato sauce
1 (14 oz.) can fire roasted (or plain) tomatoes, undrained
1 (4 oz.) can chopped green chiles
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground coriander
1/2 tsp. smoked paprika
Finely chopped cilantro
Heat oil in a skillet over medium-high heat. Add onions and rice and saute for 5 to 6 minutes until rice is toasted. Add garlic and saute 30 seconds.
Stir in all remaining rice ingredients except chopped cilantro and lime juice. Bring to a boil, cover, and reduce heat to low. Let simmer 12- 15 minutes, or until broth has evaporated and rice is tender, stirring once after 8 minutes.
Once broth has evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
Add cilantro and lime juice and fluff with a fork. Taste and season with additional lime juice if desired.