Heat oil in a large skillet over medium-high heat.

Add rice and chili powder; stir continuously until the rice becomes clear, ensuring each grain is coated with the chili powder.

Add chopped onion and garlic to the skillet and cook until they turn translucent and fragrant.

Reduce the burner to medium heat.

Pour in tomato sauce and add one can of water; stir to combine.

Drain the Ro-Tel tomatoes and green chilies to remove excess liquid.

Add the drained tomatoes and chilies to the rice mixture, along with chopped jalapeno and all other spices. Stir well to distribute the ingredients evenly.

Reduce the heat to a simmer, ensuring the mixture bubbles gently.

Add water occasionally as needed to prevent the sauce from drying out and to maintain the desired consistency.

Simmer for 25 to 35 minutes, or until the rice is cooked through and soft. Stir occasionally to prevent sticking.

Remove from heat and let the rice set for 10 minutes before serving to allow the flavors to meld and the rice to fully absorb any remaining liquid.