Preheat oven to 350

If using diced tomatoes, process in blender or food processor until smooth.  Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear.  This will take about 2 minutes.  Shake to remove excess water.

Heath oil in a Dutch oven over medium heat.  Once oil is hot, sauté rice until it is light golden and translucent.  This will take about 6-8 minutes

Reduce heat to medium.  Add garlic, onions and jalapenos and cook about 2 minutes, stirring constantly.

Sprinkle with garlic salt and cumin.

Stir in broth and tomatoes.  Bring to a boil.

Cover pan and transfer to oven to bake about 30-35 minutes.  Stir after 15 minutes.

Remove from oven.  Stir and let stand for 5 minutes before serving