Sauté rice in 2 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
Add the onion and bell pepper and jalapeno and sauté 1 minute.
Add the diced tomato and cook slightly.
Add 1 1/2 cups of the chicken stock, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
Let stand 5 minutes, add cilantro and green onion to garnish