Mexican Rice

This was extra zesty and a great accompaniment to the Chicken Enchiladas.

Mexican Rice

1 cup white rice (Could also use brown rice.  Adjust cooking time and liquids as necessary.)
1 Tbsp. olive oil
1-14 oz can chicken broth
1/2 onion, finely chopped
1 fresh jalepeno, finely chopped
1-14.5 oz. can diced tomatoes with liquid
salt and pepper to taste
1/2 tsp. ground cumin
1 clove garlic, minced.

In medium sauce pan, saute onion and jalepeno over medium heat for 3 to 5 minutes or until onion is slightly translucent.
Add the rice and heat for an additional 2 minutes, stirring occasionally so rice doesn't stick or get too brown.
Add garlic and saute for another 30 seconds.
Pour in chicken broth, can of tomatoes with liquid, salt, pepper and cumin
Bring to a boil, cover and reduce heat to low.
Cook for 20 minutes or until rice is tender.
Serve with fresh cilantro.