Mexican Red Rice

MEXICAN RED RICE
1 c. uncooked rice (not instant rice)
2 T. olive oil or vegetable oil
2 T. minced garlic
1 large Vidalia onion, chopped
1-2 jalapenos, seeded and minced, optional
3 ripe plum tomatoes, seeded and chopped
1 (8-oz.) can tomato sauce
1 c. chicken broth
1 T. chili powder
Salt, black pepper
Chopped fresh cilantro, garnish, optional

1. Heat oil in heavy skillet. Add rice and stir to cook until rice is golden brown.
2. Add the garlic, chopped onion and jalapenos and saute until onion begins to brown.
3. Add the tomatoes, tomato sauce, broth, chili powder and seasonings. Lower heat and cover.
4. Simmer for 20-25 minutes until all liquid is absorbed.
5. Remove from heat and allow to sit, covered for 5 minutes.
6. Fluff with fork and serve. Garnish with cilantro.