This is an old recipe that a friend from Mexico gave me years ago. You will love it.

•  1 tablespoon oil 
•  1 cup white rice*
• 2 tablespoons onions, diced
• 1 garlic clove, minced (optional)  
•  1-1½ cups water 
•  1 jalapeño, seeded, minced    
•  1 tablespoon parsley, chopped
•  ½ teaspoon salt, to taste
•  1 small tomato, diced

Heat saucepan to medium heat and add oil to sauté rice, onion and garlic until lightly browned. Add water and bring to a boil. Add jalapeño, parsley, salt, and tomato. Cover tightly and lower heat to simmer for 25 minutes without lifting the lid. Turn off heat and sit for 5 minutes. Fluff with a fork.

  *For brown rice, use 2 cups of water or broth and cook for 45 minutes.