Sauté the onion and garlic

• Heat the oil in a saucepan and sauté the onion and garlic until fragrant.
• Remove the garlic cloves and set them aside.

Toast the rice

• Add the rice to the oil and toast, stirring constantly, until it starts to brown.
• Add the chicken bouillon and garlic powder and keep toasting for another minute.

Blend the tomato sauce

• Blend the tomatoes with the reserved garlic until smooth.

Add the tomato and water

• Pour the tomato mixture into the rice and stir constantly until it turns a warmer red color.
• Add the hot water — the sides should bubble up immediately.
• Add the salt and mix.

Cover and cook

• Place the cilantro and jalapeño on top of the rice.
• Reduce the heat to the lowest setting and cover.

Rest and fluff

• Turn off the heat; a thin layer of tomato sauce on top is normal.
• Fluff the rice with a fork to mix everything together.
• For fluffier, softer rice, cover again off the heat for another 10 minutes.