Ingredients:
1 (24-28 oz) Tomato sauce
1 medium onion, peeled and finely chopped
2 1/4 cups chicken stock*
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chili powder
Pinch of black pepper
1/3 cup cooking oil
2 cups long-grain white rice
2 jalapenos, seeded and minced
4 to 5 garlic cloves, pressed
Directions:
Place the tomato sauce and onion into a medium saucepan.
Stir in the chicken stock, salt, pepper, chili powder and cumin and bring liquid to a boil over medium heat.
Meanwhile, heat the oil in a heavy Dutch oven over medium-high heat.
When oil is hot, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes.
Lower the heat to medium and add the jalapeños and cook until they have softened, about 2 minutes.
Add garlic and cook for an additional 30 seconds.
Pour the boiling tomato mixture over the rice and stir to combine.
Cover and turn heat to low and simmer until liquid has evaporated and rice is done, about 25 minutes. You can lift the lid and stir occasionally.
