Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
salt, to taste
1/2 teaspoon ground cumin
½ to 1 cup chopped onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Add garlic and jalapeno. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.