Mexican Rice


11/2 cups long grain white rice
1 T vegetable oil
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 3/4 cups low sodium chicken broth, heated
1 cube chicken bouillon
1 small 8 oz. can Goya spanish tomato sauce
1/2 tsp ground cumin
salt and pepper to taste
2 roma tomatoes, seeded and chopped

In a medium sauce pan, cook rice in vegetable oil over medium heat for about 3 minutes.  Stir in the onion, green pepper, and jalapeno.  Saute for 5 minutes.  Add minced garlic and cook another minute.  Pour in heated chicken broth/bouillon cube mixture (I pour mine in glass measuring cup and heat it in the microwave with the chicken bouillon cube), tomato sauce, and cumin.  Bring to a boil, reduce heat to low, and cover.  Simmer on low for 20 minutes.  Do not be tempted to open and stir.  After 20 minutes, turn off the heat, remove the lid, and stir.  Cover and let sit for 10 minutes until all the liquid is absorbed.  Stir in the chopped tomato.  Taste and season with salt and pepper as needed.  Enjoy!