Spanish Rice

I made this rice with some of the ingredients from the Chili Rellenos sauce. First, I minced about a tablespoon of a shallot, then sauteed that in a pan with about two tablespoons of olive oil. I also sliced a serreno chili, also from the Farmers Market, and added that to the shallot. Then I added a cup of Texmati rice and one a a fourth cups of water then stirred and covered with the lid. After it boiled, I placed on the lowest temperature for about 20 minutes and fluffed the rice with a fork then added about half a cup of the sauce along with a half a lime juiced and about a teaspoon of salt to the rice. Stir and adjust seasonings.  You can also add a tablespoon of chili powder to taste.