Restaurant Style Mexican Rice

Ingredients

• 1 cup long grain rice
• 2 cups cold chicken stock
• 2 garlic cloves, crushed
• 1 tablespoon olive oil
• 1/2 onion
• 1 small roma tomato, chopped
• 1 jalapeno, sliced lengthwise
• 1/4 cup tomato sauce
• 1 teaspoon ground cumin
• salt, to taste

Directions

1. 1

   Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.

2. 2

   Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!

3. 3

   When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.