Mexican Rice

1 cup long grain white rice

1 tbsp vegetable oil

1-1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, seeded and chopped

1 tomato, seeded and chopped

salt and pepper to taste

1/2 tsp ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, finely chopped

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 green pepper, jalapeno and diced tomato.  Season with salt and pepper, cumin, cilantro and garlic.  Bring to a boil, cover and reduce heat to low.  Cook for 20 minutes.