Here's the version I made tonight. It tastes better with just white rice but I like the whole grains. I've probably made this 50 times & it changes every time.

.5 cup white rice
1.5 cups brown rice
.5 large onion, diced
2 T sliced jalapenos & a little juice from the bottle if using bottled
16 oz stewed tomatoes, italian style
4.5 cups water
2 tsp cumin
3 cloves garlic
1.5 T sea salt
1.5 T EVOO or butter
3-5 T mezzetta california habenero hot sauce (my fav, use yours)

Put it all together & cook like rice. I used a rice cooker. I like to incorporate brown rice because it has the B vitamins & fiber.

Instead of the canned tomatoes listed above sometimes I'll use "hatch" brand tomato/green pepper/onion mix. The recipe is really flexible.

I seem to make this at least once a week... my latest variation is much like above but the last 3 times I've thrown in some dark red kidney beans, & a diced onion & green pepper. It goes good all by itself, mixed in a salad, burritos, practically anything. I've also omitted the white rice altogether. The brown turns out perfectly but I use nearly a 2:1 ratio of water to rice, even with the liquid from the tomatoes. I rinse the canned beans well. EVOO, no butter.