Southwest Rice

Serves: 4

1 cup white rice
1 Tbs. olive oil
1 medium onion, minced
2 jalapeño peppers, seeded and minced
1 small can tomato sauce
2 cups chicken broth (Swenson canned is good)

Sauté rice in the olive oil until transparent. Add onions and jalapeños, cook for 1 minute. Stir in tomato sauce, mix thoroughly. Add the chicken broth, stir, cover and cook for 20 minutes until liquid is absorbed.