• Sautée the butter, jalapeño, onions, and garlic in a pot with a tight-fitting lid. Set the heat on low. Cook until translucent (not brown).
• Add 2 cups of uncooked rice in the oil mixture, put extra 1 tablespoon butter (optional). Coating rice with oil/butter helps the rice to stay separated when it cooks.
• Saute on low heat for about two minutes (set the timer).

Add the Spices:

• After 2 minutes, you can add the spices: paprika, cumin, cayenne, and salt. Stir and mix until well combined.

Add the Liquid:

• Now, you can add the liquid - 2¼ cups of chicken stock and ½ cup tomato sauce. Stir well until the tomato sauce blend in.
• Turn up the heat to medium and bring to a simmer. Then, turn the heat to medium-low and cover with a tight-fitting lid. Cook for 20 minutes (set the timer).
• After 20 minutes, turn off the heat. (Do Not Peek)!!
• Then, set the timer for another 9 minutes, remember, no peeking at this moment. After 9 minutes, you can open the lid and fluff the rice using a fork.
• Garnish with chopped green onions or cilantro and serve warm.

Cook the Chicken Stock (Optional):

• Put all the chicken and all the ingredients in a large stock pan with 3 quarts of cold water.
• Bring to a boil, then turn to a simmer. Simmer for at least one hour uncovered while skimming all any scums off.
• After one hour, turn off the heat and pass the chicken stock through a colander to remove the solids. You can save the chicken for other recipes later or it can be frozen.
• Let the stock cool down to room temperature and place it in a container and store it in a fridge for future use.