|1 cup long grain rice
1 Tbsp oil
1/2 cup chicken broth
1/2 onion, finely chopped
1 jalapeno pepper, finely chopped
1 med tomato, seeded and chopped
1 cube chicken boullion
1/2 tsp cumin
1 clove garlic, minced (we used 2)
salt and pepper to taste
In medium saucepan, cook rice in oil over medium heat for 3 minutes.
Pour in chicken broth and bring to a boil.
Stir in onion, green pepper, jalapeno, and tomatoes, seasonings and boullion cube.
Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.