1 tbsp oil
1 cup rice
1 cup minced onion
1/3 cup diced green bell pepper
1 jalapeno pepper, seeded and minced
1 tbsp minced garlic
1/2 tsp ground cumin
1/2 tsp kosher salt
1 1/2 to 1 34 cup chicken broth
1/2 cup canned diced tomatoes
1/4 cup chopped cilantro
Heat the oil in a pot over medium-high heat. When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes. Add the onion, green pepper, jalapeno, garlic, cumin and salt, stirring often and cook for about 3 – 4 minutes. Then add the chicken broth and the tomatoes. Bring to a boil and reduce the heat to a simmer and cook with lid on for about 15 to 20 minutes until the rice is tender. Let stand for 5 minutes and then stir in the cilantro and serve!