Instructions: Heat the oil in a pot over medium-high heat. When hot, add the rice; cook, stirring often, until lightly browned, about 5 minutes. Add the onion, green pepper, jalapeno, garlic, cumin and salt. Cook, stirring often, until the onion softens, about 4 to 5 minutes.

Stir in 1 1/2 cups of broth and the tomatoes. Bring to a boil, then reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand, covered, 10 minutes.

This can be served immediately (after stirring in the cilantro) or made a day ahead and refrigerated. (If made ahead, reheat, covered, in 350-degree oven until hot, about 45 minutes. Add more broth if the rice is too dry. Stir in the cilantro. Serve hot.)

This recipe yields 4 servings.

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