Prep: 1. Chop onion and jalapeno. Make: 1. Heat oil in a large skillet over medium high heat, add olive oil and chopped onions. Cook until onion is soft but not browned, about 3 minutes. 2. Add the rice and cook stirring for 2 more minutes. 3. Mix in crushed tomatoes with their juice, ground cumin, garlic and jalapeno (if using), and chicken broth together. 5. Stir and simmer about 18 – 20 minutes. Stir frequently while cooking.
You can also make this in the microwave! Just transfer the onions and rice to a microwave safe dish with a lid and microwave in 5 minute blasts for 15-20 minutes.