This rice is a flavorful accompaniment to many traditional Mexican favorites, including enchiladas, quesadillas, chiles rellenos and tacos. It’s also an excellent counterpoint to simple roasted or grilled meats, such as chicken, pork tenderloin or pork chops.
Heat the olive oil in a large pot over medium heat. When hot, add the onion, garlic purée, jalapeño, oregano, bell pepper and cumin. Sauté for 5 minutes, stirring frequently.
Add the rice and stir to combine. Add the chicken broth and bring to a boil.
Reduce the heat to low and cover. Cook until all the liquid has evaporated, about 25 minutes.
Add the crushed tomatoes, chili and cilantro purées, salt and scallions. Stir to combine.
Fluff with a fork and taste to check seasonings; adjust with salt and pepper as needed.