Spicy Mexican Rice With Corn - cooking recipe

Ingredients

3 cups long grain white rice
3 cups chicken broth (water with bullion can substitute)
two 8 oz. cans el pato tomato sauce (regular tomato sauce is ok if El Pato is unavailable)
one 14 . 5 oz. can whole kernel corn, undrained
2 -4 jalapenos minced with seeds (vary number of chiles depending on heat desired)
1 medium onion, finely diced
3 tablespoons minced garlic
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil

Preparation

Heat oil over medium high heat in an 8 quart pot, then add rice, stirring frequently until you see some grains turning a golden color (about 5 minutes).
Add minced Jalapenos and diced Onion, stir an additional 2 minutes.
Add minced Garlic and all spices, stir an additional minute.
Add all liquids and corn (with its liquid) and allow to come to a low boil, stirring occaisionally as it heats.
Cover pot with a lid, turn heat to low and allow to cook for 20 to 22 minutes.
Fluff rice to mix in all ingredients and serve.