• 2 Tbsp vegetable oil
• 1 onion - diced
• 1 green pepper - diced
• 1 jalapeno pepper - diced (optional)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp garlic salt
• 1 1/2 cup uncooked long-grain rice
• 1 - 15oz. can chicken broth
• 8 oz. tomato sauce (alternative: 2 tomato seeded and diced; 6 oz. can tomato paste; 8 oz. canned diced tomatoes)
• 1/2 cup chopped cilantro

1. Heat oil in large saucepan over medium heat and add onion. Saute 5 min, add peppers, cook until softened, add spices and stir, add rice. Cook, stirring constantly, until rice is golden and puffed.
2. Stir in chicken broth and tomato. Bring to boil, reduce heat to simmer, cover and simmer for 20-25 min. until liquids are absorbed and rice is soft. Scrape bottom during cooking and add liquid as necessary.
3. Let sit for 5 min.,add cilantro, stir and serve.

Serves: 4-6      Total cook time: 35 min.
Source: Allrecipes Mexican Rice II modified