Mexican Rice

This is my version of Mexican or "Spanish" rice.  It is delicious and versatile in its uses.  In the past I was often disappointed when I made Mexican Rice because it never had enough flavor.  However, this preparation (Italian?) and blend of ingredients gives it both a kick plus the flavor I was looking for.  It is unique and delicious.

Here's what to do:

1.  Cook the rice.  Instead of using just water use: 1 part tomato sauce, 1 part wine, 2 parts stock.
(I do this in my rice cooker.  For example, if I put in 2 c brown rice, I put in 1 c tomato sauce, 1 c wine, 2 c stock).

2.  While the rice is cooking, mince onion, garlic, and jalapeno(s) (deseed if you want less heat).  Saute in olive oil or butter with salt, pepper, cumin, and cilantro (unless you are using fresh cilantro).

3.  Stir the onion mixture in with the cooked rice.  Add finely chopped fresh cilantro if using.  Finely, stir in some butter and romano or parmesan cheese.