Spicy Brazilian Rice

Heat olive oil in a large skillet over medium-high heat. Add sliced red onion and cook until softened and translucent, about 3-4 minutes, stirring occasionally.

Stir in chopped jalapeno pepper and cook for 1 minute until fragrant, being careful not to burn the peppers.

Add the long grain rice to the skillet and stir constantly for 2-3 minutes to lightly toast the rice grains and coat them with oil.

Pour in the boiling chicken broth, then add chopped tomato, salt, and freshly ground black pepper. Stir well to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let the rice rest, covered, for 2-3 minutes. Fluff with a fork before serving.