On a low flame, heat the oil, cumin and garlic in a medium pan for around one minute, till the garlic softens.
Add the rice and sauté briefly for one minute.
Turn the heat up to medium and stir in the onion, jalapeños and tomato sauce.
Pour in the stock, or water and salt (if required). Stir then cover, reducing heat to low, and allow to simmer for 10 minutes. Serve warm or at room temperature.
Notes
*Only use salt if you are using water chicken stock.Serve warm or at room temperature with tacos, fajitas, enchiladas, or grilled meats and some yummy Guacamole.