Mexican Rice

    1 1/2 cup long grain white rice
    1 tablespoon vegetable oil
    3 cups chicken broth
    1/2 onion, finely chopped
    1 bell pepper, finely chopped
    1 fresh jalapeno pepper seeded, chopped
    1 tomato, seeded and chopped or 15oz can diced tomato
    2 cloves garlic, minced
    salt and pepper to taste
    1/2 teaspoon ground cumin
    1/2 cup chopped fresh cilantro
   
    In a medium sauce pan saute rice, onions and peppers in oil over medium heat for about 3 minutes. Add garlic and cook for 30 seconds. Pour in chicken broth, and bring to a boil. Stir in jalapeno, and diced tomato. Season with salt and pepper and cumin. Cover and reduce heat to low. Cook for 20 minutes. Stir in fresh cilantro just before serving.