In a medium saucepan, heat rice in oil over medium heat about 3-5 minutes. Pour in chicken broth and bring to a boil. Stir in onion, green pepper, jalapeno and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro and garlic. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes.
***I like to use my rice cooker for this recipe. My cooker has a 2 cup of rice minimum, therefore, I double the recipe and substitute 1-14.5 oz. can of petite-diced tomatoes for the fresh chopped tomatoes. Combine all ingredients in the rice cooker and stir. Close lid and press the cook button.