Secret Ingredient Restaurant-Style Mexican Rice

1/3 c. vegetable oil
2 c. long-grain rice
2 jalapenos, seeded and minced
3 cloves garlic, minced
1 1/2 c. chicken stock
2 c. V8 100% Vegetable Juice (original)
1 tsp. kosher salt
Juice of 1/2 a lime (optional)
1/4 c. cilantro, chopped (optional)

Heat oven to 350 degrees F.

In a dutch oven set over medium heat, add vegetable.  Heat until shimmering, then add the rice.  Cook until it starts to turn golden brown, about 10 minutes.  Stir occasionally in the beginning and then keep an eye on it and stir a little more frequently towards the end.

Add jalapenos and garlic, stirring for about 30 seconds.  Add chicken stock, V8 juice and salt.  Bring the mixture to a light boil, then cover the pot and put it in the preheated oven.

Cook for 15 minutes, then give it a good stir.  Put the lid back on the pot and cook for another 15 minutes in the oven.

Season rice with additional salt and pepper to taste, lime juice and cilantro.