Restaurant Style Mexican Rice - cooking recipe

Ingredients

1 cup long grain rice
2 cups cold chicken stock
2 garlic cloves, crushed
1 tablespoon olive oil
1/2 onion
1 small roma tomato, chopped
1 jalapeno, sliced lengthwise
1/4 cup tomato sauce
1 teaspoon ground cumin
salt, to taste

Preparation

Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.