To a blender add tomatoes, 1/2 onion, 4 cloves of garlic, tomato bullion, cumin, onion powder and 2 cups of warm chicken broth. Blend until smooth. Add more chicken broth if necessary to get a total of 3 cups of liquid. Set aside

To a medium pan on medium/high add oil and rice and toast rice for 4-6 minutes, stirring constantly.

After 4-6 minutes, add 1/2 onion finely chopped and 1 crushed clove of garlic to the rice and continue stirring and cooking rice until rice is golden brown (about 3-4 minutes)

Add liquid mixture to rice and stir well. Remove garlic clove, squeeze 1/2 lime over rice and add whole jalapeño cut in half the long way halfway up but still in one piece.

Heat on medium high until liquid is boiling. Once liquid is boiling, turn heat to low and cover. Leave lid on and cook for 20 mins.

After 20 mins check to see that all liquid has been absorbed, then let sit covered for 5 minutes, fluff rice with a fork and enjoy.