Mexican Rice

I didn't realize that there is a difference between Spanish and Mexican rice. My husband found this recipe online, it's a great side dish, and it's really quite tasty when stuffed inside a taco shell with cheese (I ran out of taco meat at the end of the meal...)

• 1 1/2 cups long grain white rice (we used Minute Rice)
  
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped (optional, it was good without)
  
• 1 tomato, seeded and chopped(or 1 can of diced tomatoes, drained)
  
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1 tbsp dried cilantro
• 1/2 tsp garlic powder

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and tomatoes. Add bouillon cube, salt and pepper, cumin, cilantro, and garlic. Stir until cube melts. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.