• Wash rice thoroughly.
• Then drain out from water and allow it to air dry.
• Heat oil in a heavy bottom pan or in a Dutch oven
• Add chopped garlic, onion, jalapeno.
• Saute for a minute on medium heat till onion becomes translucent.
• Add rice (rinsed or not) to the pot and saute on high flame for 2 - 3 minutes stirring in between.
• Add chopped carrots, beans, tomatoes to the pot/ pan.
• Add ground cumin and paprika/ cayenne pepper now if you are adding them.
• And stir them all to mix.
• Then add canned/ pureed tomatoes.
• Add vegetable broth to the rice in pot.
• Season with salt pepper as per taste.
• Close the lid of the pot and simmer on low flame for 15 minutes.
• In the halfway stir once to avoid sticking at the bottom of the pot.
• After 15 minutes open the lid and check with a fork if the rice is cooked or not.
• If any liquid is still at the base of the pot, close the lid again and cook for another 3 - 4 minutes on low flame till all liquid is absorbed completely.
• Once cooked turn off the gas but don't open the lid immediately. Let it rest covered for 5 minutes and then open the lid.
• Garnish with freshly chopped cilantro leaves and drizzle some lime juice. Stir and serve hot.

Instant Pot Mexican Rice

• Start the instant pot on sauté mode.
• Now add oil and once it's hot, add garlic and onions.
• Saute for 2 minutes and then add rinsed rice and saute for another 2 - 3 minutes.
• Add diced vegetables, salt, pepper, cayenne pepper, or paprika. Give it a nice stir.
• Add tomatoes followed by vegetable broth.
• Close the lid of the instant pot.
• Seal the pressure valve. Set to high pressure on manual for 5 minutes.
• Allow natural pressure release for 5 minutes. Then do quick release for rest.
• Fluff the rice with help of a fork.
• Garnish with lots of finely chopped cilantro leaves.