Southwestern Rice Pilaf it's Mexican and Belize is so close to Mexico so i guessed it crossed the border

2 tablespoonsextra-virgin olive oil 1 medium onion, medium diced (1-1/2 cups)see savings 1 medium poblano, stemmed, seeded, and finely diced (1/2 cup) 4 largecloves garlic, minced (2 tablespoons) 1-1/2 teaspoon schili powder 1 teaspoon ground cumin 1-1/2 cupslong-grain white rice 1 teaspoon kosher salt; more as needed 2-1/2 cupslow-salt chicken brothsee savings 1 14-ounce can diced tomatoes, drained wellsee savings 1 lime 1/2 cupcoarsely chopped fresh cilantrosee savings 1 jalapeno, stemmed, seeded, and minced Directions: 1. In a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes. 2. Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. 3. Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 tablespoon zest from the lime, and then cut the lime into wedges. 4. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeno, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.