This rice is served when I make enchilada's, burrito's, taco's or any other mexican flare foods. I like to make it a day ahead, this helps the rice to be more less clumpy and looks better on the plate.
Wash and let dry the rice (helps to make it non-sticky) cut up your garlic, onion and jalapeno and set to the side.
In measuring cup add broth, chili powder, cumin, oregano, and coriander. Heat for 1 minute
In sauce pan place your dried rice, and 1-2 tablespoons of oil. Brown rice stirring often as it will burn easily. Once it starts to brown add your cut up onion, garlic and jalapeno...the aroma will be most awesome! continue to brown letting the ingredients come together, add to this about 2 tablespoons of chili powder, stir and continue browning about another minute.
Add in your broth mixture, stir to mix, cover and let rice cook for approximately 25 minutes, or until tender. Refrigerate till next day. Take rice out fluff with fork and microwave