Spanish Rice

I guess this should've gone with the eggplant enchilada post, but really this could be a meal by itself if you added beans. And I know, it's simple. But simplicity is better than nothing and I haven't had the time to go gourmet today (besides, Saturdays have officially become the hubby's cooking day).

2 TBLS oil
1 medium onion, minced
2 cloves, garlic
1 jalapeno or other spicy pepper
1 tomato, diced
1/2 small red pepper, diced
1/2 small green pepper, diced
Corn scraped from 1 ear
basil*
oregano*
cilantro*
1 c. rice (this is with long brown, not instant rice; if you use something else, adjust cooking time and broth according to the package)
2 c. veggie broth OR
2 c. water and 1 tomato soup boiullion cube (found in Turkey but not in Germany, so I don't know if it's everywhere but it really makes the rice taste better than just plain-old veggie broth)

*best if fresh (which would mean chopping the leaves of about six stems of cilantro, and two of the others); otherwise, a pinch of the dried stuff will do

Heat the oil in a medium-sized saucepan over medium heat. Mince onion and garlic (or squeeze the garlic, if you've got a press). Fry for a few minutes, stirring often with a wooden spoon to keep from browning. Add the peppers, and, if using dried herbs, throw those in too. Fry for about 5 minutes, then add rice. Stir the rice around to absorb the oil and spices. Toss in the tomato, then add veggie broth (or water + bouillion if you find those cubes). Cover and let the mixture come to a low boil (should be about 10 min.). Stir, then reduce heat to low. Cook covered for about 25-30 minutes, then add corn, and, if using fresh herbs, add those now.

Some rices differ than others, so if it still looks watery, keep the heat on, cover the pan and let it cook for another 5-10 minutes. If it looks dry, take it off the heat but keep it covered for 5 minutes to let the flavors absorb.