Sautee the onion, minced garlic, bell pepper, and jalapeno in olive oil over medium heat using a large saucepan. Cook until the vegetables become slightly tender.

Pour the white rice into the saucepan and cook for 1-2 minutes.
Add the cumin, sea salt, tomato sauce, and chicken broth into the rice mixture.

Allow the mixture to come to a rolling boil, then cover with lid. Turn the heat to medium-low and cook for 15-20 minutes. Serve warm topped with cilantro and limes.