Heat the olive oil in a large pot over medium heat.
When the oil is hot, add the onion, garlic and jalapeno, cook for 3-4 minutes, add the rice and cook for an additional 3-4 minutes.
Add the diced tomatoes with green chilies, vegetable broth, kosher salt, chili powder & cumin.
Bring to a boil, then reduce the heat to low and simmer covered, 40 minutes or until the rice is tender.
Remove from the heat and stir the rice.
Cover and let rest for 10 minutes.
Remove the lid and add the cilantro and lime juice.
Notes
When vegetable broth is used this recipe is both vegetarian and vegan.
This recipe can be made with brown rice, simply add 15 minutes to the cooking time. Always check to make sure the rice is tender and the liquid is absorbed before removing it from the heat.