Spanish Rice

2 tablespoons vegetable oil

1 cup uncooked white rice

1 onion, chopped

1 Jalapeño, chopped

1/2 bell pepper, chopped

2 cups Chicken Stock

1 cup corn kennels

300 ml diced tomatoes

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

2 tablespoon chopped cilantro

Heat oil in a deep skillet over medium heat. Sauté rice, corn, onion, jalapeño and bell pepper until rice is browned and onions are tender. Stir in chicken stock and tomatoes. Season with chili powder, cumin and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. Stir in cilantro, serve. Use a rice cooker if you have one.