This is a great recipe and is very simple to make.

Source

This little recipe (slightly modified to suit), came from this book:

¡Delicioso!
Cooking South Texas Style

published by the Junior League of Corpus Christi, Inc.
Corpus Christi, Texas
ISBN 0-9609144-0-4

You can find it on page 41

Ingrediants

	vegetable oil
1¾ cup	uncooked rice (My favorite brand is Texmati!)
1 large	onion (Or a couple of medium ones...you make the call!)
2	jalapeños (You can use more or fewer, depending upon your mood!)
1	8 oz can of tomato sauce
2 tsp	salt (I prefer sea salt)
2 tsp	garlic powder
2 tsp	cumin
1	small lemon
2½ cups	water

Step-by-Step Instructions

OK, here are all the ingrediants, assembled for your viewing pleasure. Please note that it is usually much cheaper just to buy a whole chicken and cut it up yourself rather than buy one already cut up. It is not hard to do. It helps to have a good sharp knife. My favorite kitchen knife for this type of work is a Spyderco Santoku.

And here they are again all cut up and ready to cook. I cut the skin off the chicken before I cook it.

Here is my kitchen assistant. Also, please note the cookbook...it's a good one! Hey...Is my kitchen assistant snarfing up my tequila?

Oh yea, we are so ready to cook!

Pour about ¼ inch of oil into the bottom of a deep pot. Heat it up and put in the chicken. Cook it in the oil until it is browned.

When it has turned nice and brown, take out the chicken.

Put the rice, onions, and pepper into the hot oil. Note that if you feel like you have too much oil in the pot, you can dump some out into an old empty coffee can. But be sure to leave enough oil in the pot to have the bottom well covered. Now you want to cook this stuff, stirring frequently, until the rice is browned nicely. I prefer to use a spatula for stirring because it is easy to scrape the bottom of the pot to keep stuff from sticking.

After a bit, the rice will look like this.

Now add the chicken back to the pot. Also put in the tomato sauce, spices, and water. Reduce the heat. Cover the pot. Cook until the rice has absorbed the water. Be sure and scrape the bottom of the pot frequently with the spatula to make sure the rice doesn't stick.

When it looks like this, turn off the heat.

Now stir in some lemon juice, put the lid back on, and let it sit for 10 minutes or so.

Now it's ready to serve. This is really good stuff.

Don't forget to have your quality control inspector check it out to make sure all is well!