Mexican Rice - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed chicken broth, undiluted
1 Tbsp. vegetable oil
1 c. long grain rice, uncooked
1 c. chopped cooked chicken
1 medium tomato, peeled and chopped
1 clove garlic, minced
2 jalapeno peppers, seeded and minced
1/2 tsp. ground cumin

Preparation

Dilute broth as directed on label; set aside.
Heat oil in large skillet.
Add rice.
Cook, stirring constantly, until golden brown.
Pour broth in and add chicken, tomato, garlic, peppers and cumin.
Bring mixture to a boil.
Cover.
Reduce heat and simmer 25 to 30 minutes or until liquid is absorbed.