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Using a skillet or large frying pan, heat oil over medium high heat.
Sauté onions and jalapeños until tender, then add minced garlic and sauté for an additional minute.
Add rice to pan, sprinkle with chili powder and cook until rice starts to brown, stirring frequently.
Pour chicken broth and salsa into pan, stir.
Reduce heat, cover and cook for 25-30 minutes or until rice is tender.
Optional: top with sour cream, sliced avocado, cilantro and cheese, if desired.