Heat the pan and toast the rice

• Heat a frying pan over medium to medium-high heat and add the oil.
• Once the oil is hot, add the rice and stir so every grain is well coated.
• Toast for 7 to 8 minutes, stirring continuously, until the grains are evenly golden brown and not burnt.

Measure the spices

• While the rice toasts, combine the garlic powder, onion powder, oregano, ground cumin and chicken bouillon in a bowl.
• Set the spices aside.

Add water and spices

• Slowly pour in the water; it will bubble up strongly, which is normal.
• Stir, then add the reserved spice mixture and mix well.

Add tomato sauce and simmer

• Pour in the tomato sauce slowly and stir to combine.
• Turn the heat up to medium and bring to a simmer.

Add the jalapeño and cook covered

• Remove the stem from the jalapeño and cut it in half lengthwise.
• Once the rice is simmering, place the jalapeño halves on top, cover with a lid and simmer on medium for 10 minutes without opening the lid.

Finish on low heat

• Lower the heat to low and cook for another 15 minutes, still without opening the lid.

Rest and fluff

• Remove the pan from the heat and let it rest, covered, for 5 minutes so the rice plumps up.
• Remove the lid, take out the jalapeño if desired, and fluff the rice with a fork.