Peruvian cilantro base meets Mexican cumin and smoked paprika notes.
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Place the cilantro and 1/2 cup of the chicken broth in a blender and process until completely smooth.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the diced onion and cook for 4 minutes until translucent, then stir in the minced garlic for 1 minute.
Add the dry rice to the pot and toast it for 3 minutes, stirring constantly until the grains are slightly golden.
Stir in the cumin, smoked paprika, and salt to coat the rice evenly with the spices.
Pour in the blended cilantro mixture and the remaining chicken broth, bringing the liquid to a boil.
Reduce heat to low, stir in the peas and carrots, cover with a tight-fitting lid, and simmer for 18-20 minutes.
Remove from heat, let sit covered for 5 minutes, then stir in the lime juice and fluff with a fork before serving.
