Ingredients

• 2

  cups
  Organic White Basmati Rice suggested substitutions
• 3

  cups
  Chicken Broth
• 1

  tbsp
  Flaked Sea Salt
• 2

  tsp
  Flaked Sea Salt
• 2

  tbsp
  Extra Virgin Olive Oil
• 1

  cups
  White Onion, Minced
• 2
  Large Garlic Cloves, Minced
• 1

  cups
  Canned or Homemade Tomato Sauce
• ¹⁄₂
  Fresh Jalapeño Chile, seeded
• ¹⁄₂
  Garlic Powder
• 1

  cups
  Frozen Peas & Carrots, Thawed

Instructions

1. Combine chicken broth and a tablespoon of salt in a small saucepan & bring to a simmer over medium­ low heat. You don't want to reduce it! You just want it to be hot when you add it to your rice.
2. Heat oil in a medium. heavy saucepan with lid over high heat. When very hot, add rice & sauté, stirring frequently, for 3 minutes. Add onion & garlic & stir for 1-2 minutes, or until the rice is starting to turn golden & fragrant. Add tomato sauce & stir to absorb & release any extra moisture, 1-2 minutes.
3. Add hot broth & 2 teaspoons of salt & bring to a boil over high heat. Stir rice & add jalapeño & garlic powder. Cover, lower the heat to medium-low, and simmer for 12 minutes.
4. Quickly uncover and add peas & carrots to the rice (let them sit at the center for now). Cover & cook for 3 minutes. Uncover & gently stir the rice to incorporate tomato sauce (it floats to the top!) and vegetables. Cover & cook for 2 minutes.
5. Turn off the heat and let rice stand, covered, for at least 20 minutes before serving.