On a nonstick pan, heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper . Sautee for a couple of minutes.
Then, add 1/2 cup tomato sauce and the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high
Continue by adding a handful of cilantro , 1 or 2 Jalapeños pepers for some heat (optional). Add 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
After the water starts boiling, add 2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until rice grains are soft.