For 4 people
For 4 people
Cut the onion in dice.
Cut the diced green pepper.
Chop the garlic and coriander.
Chop and seed the jalapeño.
Cut the diced tomatoes.
In a saucepan, heat the olive oil and cook the onion, the pepper, the garlic and the jalapeño for 1 minute.
Add the rice, the seasonings to Chile and the smoked paprika then stir.
Add the corn, tomatoes, broth and lime juice.
Bring to a boil, after cover and simmer for 18 minutes until the liquid is total absorbution.
Add the coriander.
Stir and serve.
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