In a large saucepan, heat the olive oil on medium high heat. Add the rice, onions, and jalapeno. Sauté until the rice is lightly browned, about 4 minutes.
Stir in the minced garlic and cook for another 30 seconds. Add in the chicken broth, tomato paste, salt, & pepper. Mix well. Bring to a boil, then reduce the heat to low and cover. Cook on low, with a lid on, for about 30 minutes - stirring occasionally. Stir in the cilantro (optional).
Fluff with a fork and serve immediately. Garnish with more fresh cilantro, if desired.
