Heat canola oil in a deep rice pot over medium heat. Add onion and cook for 2 minutes or until translucent. Add rice, garlic, cilantro, and (optional) jalapenos. Stir and sauté for another minute or so. Add chicken broth. Bring to a boil, stirring occasionally. Reduce to simmer, cover, and cook for 25 minutes. Open the lid and see if there is still water in the bottom of the pan. If so, cook 5 minutes or so until absorbed. Do not stir rice until it is done.

Note:

Garnish with toasted almonds and currants (optional).