Ingredients

• 1 tablespoon coconut oil (or olive oil)
• 3 cups white Basmati rice
• 3-4 cloves garlic, minced (or garlic granules if in a rush)
• 1 small to medium white onion, chopped finely (optional)
• 2-3 jalapeños finely chopped
• 15 oz can Muir Glen fire roasted tomatoes (not the large 28 oz tin!)
• 1 large carton chicken stock

Instructions

• Pre-heat oven to 400 F.
• Heat oil over medium/high heat
• Add rice and stir for around 1-2 minutes or until rice starts to turns chalky
• Add onion, garlic and jalapeños and cook for 2 minutes
• Add tomatoes and cook for a further 2 minutes
• Add chicken stock, stir well, and bring to boil
• Put lid on stock pot and place in center of oven
• Cook for 40 minutes
• Remove from oven and stir to fluff rice
• Leave to stand until ready to eat