In a medium saucepan with a tight-fitting lid, heat Olive Oil over medium heat until fragrant. Stir in jalapenos, onion, and garlic, if using, and sautee until soft, about 5 minutes, then add rice. Stir to coat with the oil and toast, stirring frequently, until slightly browned; the rice should smell slightly nutty. Add broth (or water) and salsa, and bring to a boil. Cover, reduce heat to very low, and simmer 20 minutes.
Remove pot from heat without removing lid, and let stand 5 minutes before stirring (the salsa tends to end up on top of the rice, so don't skip this) and fluffing with a fork. Serve warm.
Serving suggestions: This rice serves as a perfect side dish for all Mexican-inspired recipes, including our Classic Carne Asada (recipe here) and Summer Grilled Shrimp (recipe here). It keeps well in the refrigerator and makes an amazing hearty breakfast, too; just reheat a serving while you fry an over-easy egg or two. Toss in a small handful of shredded cheddar, or a couple spoonfuls of sour cream, top with the egg(s), and stir until everything is ooey-gooey. (That's the correct technical terminology, right?)
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