Step 1

Saute in saucepan, with a tight Fitting Lid, on low heat. Butter, Jalapenos, Onions and garlic.ADD 2 Cups rice, Toss & saute again to coat the Rice in the Oils. NOTE:when you coat all the rice in the Oils its going to help the rice to stay seperated when it cooks, so it don't get gummy or sticky.Saute on low heat, ONLY 2 MINUTES ( set the Timer)

Step 2

Now your going to ADD SPICES:Paprika, Cayenne, Cumin, Salt.Stir in and toss well.

Step 3

Then ADD; LIQUIDS, Add 2 1/4 Cups Stock or Wateralso add 1/2 Cup tomato sauce.Turn heat to Medium High, Bring to simmer.then turn down to Low, COVER, with tight fitting lid.Simmer & cook, ONLY 20 MINUTES. (Set Timer)

Step 4

After 20 Min. . . . DO NOT PEEKNow, Set timer for another 9 Min, (DO NOT PEEK!!!)After 9 min, (Secret # 2 & Very Important Step). . . .FLUFF RICE, with a big Meat Fork. you should have very fluffy rice, full of Flavor, that seperates with the fork, and does not stick together.GARNISH WITH chopped "GREEN ONIONS" ON TOP TO SERVE.

Step 5

SECRETS to this "FOOL PROOF" Spanish RICE ARE:Coating the rice in the Oils.Fluffing the Rice with a fork after the 9 Min of Resting. . . That is the KEY!!