Prep vegetables: Dice half an onion and slice 1-3 jalapenos. Warm the oil in a 10-inch skillet over medium heat. Once warm, add the onion & jalapenos to the pan and cook until the onions begin to soften (2-3 min), stirring occasionally. Add the garlic & stir. Continue cooking for 30 seconds.

Add rice: Add rice & stir until well-coated in the oil. Cook until the rice starts to brown, 3-4 min, stirring occasionally. Add the chicken stock, tomatoes, tomato sauce, corn, seasoning, and salt. Stir to combine & bring to a boil.

Simmer: Cover the pot, decrease heat to a simmer & cook until rice is cooked through. 12-15 min. Remove from heat, fluff with a fork, and serve.