Step 1: Heat the oil in a skillet and add the onions.
Step 2: Saute for a few minutes.
Step 3: Then add the mushrooms and continue to saute 3 to 4 minutes with an occasional stir.
Step 4: Add in the sliced jalapeno chili.
Step 5: After a minute, add the cumin to taste, the coriander and the rice, cook on low about 5 minutes.
Step 6: If using cold rice right from the fridge, you may need more broth and more cooking time.
Step 7: Add salt to taste, and serve with a sprinkle of freshly minced cilantro.
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