Heat up the olive oil in a large saucepan over medium-high heat. Add the onions, garlic, bell pepper, and jalapeño. Sauté for 1-2 minutes, or until the onions become translucent.
Add the rice and sauté until it’s lightly toasted and golden brown, about 2 minutes.
Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes. Stir the rice half way through to prevent it from burning on the bottom of the pan.
Remove the rice from the heat and use a fork to fluff it up.
Garnish with chopped cilantro and enjoy!
Servings 6
Serving Size 1/2 cup cooked rice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding. These macros are per 1/2 cup of rice. 1/4 cup of cooked rice is 103 cals, 0g fat, 22g carbs, and 3g protein.