My go-to Mexican rice (ready in 30 mins)

This is pretty foolproof and, imho, beats the rice of just about any Mexican restaurant I've had. Photo 1 is the dish after baking and the five-minute rest; photo 2 is the dish after being fluffed; 3 is a close up; and 4 is the ingredients.

Ingredients
• 2 cups parboiled rice (rinsed well and strained)
• 3 tbsp canola oil
• 1 small red onion, diced
• 1 can (7.75 oz) El Pato Tomato Sauce (Salsa de Chile Fresco)
• 3 cups boiling water
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 3/4 cup frozen fire-roasted corn (I used Trader Joe's)
• 1 whole jalapeño
• Garnish: Fresh cilantro sprigs

• In a large, oven-safe skillet or heavy-bottomed pan over medium heat, dry-toast the coriander and cumin seeds (about 1 minute).
• Add the canola oil and the diced red onion. Sauté for 2–3 minutes.
• Add the rinsed and strained rice to the pan. Stir for a minute or two to ensure even toasting.
• Pour in El Pato, salt, and pepper. Stir well until the rice is evenly colored.
• Pour in the 3 cups of boiling water and fold in the fire-roasted corn. Place the whole jalapeño in the center of the pan.
• Cover the pan tightly and transfer to a preheated 375°F oven and bake for 17 minutes.
• Remove from oven and carefully lift the lid, lay down the cilantro sprigs, and immediately replace the lid. Let dish sit undisturbed for 5 minutes.
• Finish: Remove the lid, fluff the rice gently with a fork, and serve.