Basically, toast the rice in a little oil while you chop onions, garlic,
tomatoes and jalapen~os. I usually use one jalapen~o for two cups of
rice. I also like whole cumin seeds. Anyway, you add those ingredients
to the toasted rice and cook until they're soft and aromatic. Then,
cover the rice with water or low sodium chicken broth, add a little more
oil so it doesn't stick, and begin cooking out the liquid. When small
bubbles form on the bottom of the pot, but most of the liquid is
evaporated, turn down the flame to a low simmer and cook covered for
twenty minutes without checking or stirring. Voila!

Orlando