Heat oil over medium in a large skillet. Saute diced onion, jalapeno and garlic for 8-10 minutes until the onion is soft and translucent.
Mix in the tomato paste, cumin, and creole seasoning until combined - mixture will be thick and paste-like.
Stir the rice into the mixture and then stir in the water and the can of Rotel.
Bring mixture to a simmer, then reduce heat, cover, and cook for about 30 minutes or until all of the liquid has been absorbed.
Remove from heat and fluff the rice with a fork.
Garnish with fresh squeezed lime juice and chopped cilantro.
Notes
Add a protein in with it to make it an easy one pan meal. Grilled shrimp, grilled chicken or grilled steak would be wonderful.
You can also use fresh tomatoes instead of Rotel.
Instead of the water you can substitute chicken broth or add a teaspoon of chicken bouillon along with the other ingredients.
Fresh herbs make this recipe really POP but if you need you can substitute the dried versions.
Add more jalapeno, chili powder, and/or a spicier creole/cajun seasoning to increase the spiciness.
To make a cauliflower Mexican rice - substitute one head of finely riced cauliflower for the rice and omit the water in the recipe. Cauliflower rice takes only 5 minutes or so to cook rather than the 30 minutes that jasmine rice will take.