1.5 cups long grain white rice. Toast rice in like 1/4 cup of vegetable oil until deep golden brown. Watch it and let it toast longer than you think you should, but make sure it doesn’t burnt. Add 1/4 of a finely diced yellow or white onion and sautee for a few mins on lower heat. Then add about 1.5 tablespoons of minced garlic and sautee like 30 seconds till fragrant. While you’re doing all that shit, in a separate saucepan bring 2 cups of chicken broth to almost a boil. Add that to the rice and onions and garlic right after you add the garlic. Also add 8oz of tomato sauce, a teaspoon or so of salt, about half a teaspoon of cumin, a few sprigs of cilantro, and a whole halved jalapeño. Cook on low for like 20 mins till done. Remove from heat but do not take off lid. Let sit for like 15 mins before fluffing. Remove japs and cilantro. That’s how I did it. Difference tonight was that I toasted the rice a little longer, heated the liquid/broth before adding to the rice, and I let it sit a lot longer than normal after removing from heat.