Rinse the rice by running water through it for a minute or two
Place the can of tomatoes, cumin and the onion in a blender or food processor
Blend until pureed and smooth
Place the tomato mixture and chicken broth in a large sauce pan and bring it to a boil - once boiling, reduce the heat and simmer
Meanwhile....heat the oil in a large stock pot or pan, add the rice and cook until the rice is toasty and translucent - about 5-6 minutes
Add the chopped jalapeño and pressed garlic and cook for another 30 seconds
Add the simmering tomato/chicken broth mixture
Bring back to a boil, reduce the heat, cover and simmer for 15 minutes
After 15 minutes check to see that the rice is cooked. If it isn't give it a couple more minutes.
Turn off the heat, cover and let the rice sit for 10 minutes
Fluff the rice with a fork - it smells so good!
Add the cilantro and give it a stir
Serve with all your favorite Mexican dishes. The leftovers make for a great breakfast with a couple of eggs and a dash of hot sauce too.