Mexican Rice

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Ingredients:
 1 cup long grain white rice
 1 tablespoon vegetable oil
 1 1/2 cups chicken broth
 1/2 onion, finely chopped
 1/2 green bell pepper, finely chopped
 1 fresh jalapeno pepper, chopped
 1 tomato, seeded and chopped
 1 cube chicken bouillon
 salt and pepper to taste
 1/2 teaspoon ground cumin
 1/2 cup chopped fresh cilantro
 1 clove garlic, halved

Directions:
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.