Mexican Rice

This rice goes perfectly with the Enchiladas Queretanas.

3 tablespoons vegetable oil
1 1/2 cups long-grain brown rice
3 cloves of garlic, chopped
3/4 tsp. ground cumin
1/2 onion, chopped
1 jalapeño pepper, chopped
1 can tomato sauce
3 cups chicken broth

Heat oil, rice, garlic, and cumin in a large pot until rice begins to turn brown. Add onion and jalapeño and cook until tender. Stir in the tomato sauce and chicken broth and bring to a boil. Reduce heat, cover, and simmer until most of the liquid is absorbed.