1 tablespoon vegetable oil
1 cup Texmati rice
1/2 cup chopped tomato
1/4 cup chopped onion
1 tablespoon fresh jalapeno, seeded and chopped
1/4 cup chopped cilantro
1 teaspoon salt
1 teaspoon ground cumin
Heat a 2-quart heavy saucepan on medium high for 2 minutes.
Add oil and rotate skillet to coat with hot oil.
Add rice and stir-fry for 2 to 3 minutes until golden.
Add tomato, onion, jalapeno, cilantro and 2 cups water.
Bring to a boil and add salt and cumin.
Cover and reduce heat to medium low, simmer.
Cook for 20 to 25 minutes or until rice is cooked and fluffy
No Nutritional Information Available