Jalapeño Lime Rice

Place the long grain rice in a fine-mesh strainer and rinse under cold water until the water runs completely clear.

Set the rinsed rice aside to drain thoroughly.

In a 6-quart pot with a tight-fitting lid, heat the avocado oil over medium heat.

Add the drained rice to the hot oil and toast, stirring constantly, for 6-7 minutes until the rice turns a light blonde color and develops a nutty aroma.

Add the diced onion and diced jalapeños to the pot.

Add the ground coriander, garlic powder, Southern seasoning blend, and chicken tomato bouillon powder.

Stir everything together well and cook for another 2 minutes to toast the spices.

Pour in the water and add the lime slices. Stir well, scraping any browned bits from the bottom of the pot.

Bring the mixture to a low simmer, then cover the pot with the lid.

Let it simmer for 15 minutes.

Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not remove the lid.

After resting, remove the lid, fluff the rice with a fork, and serve.