Wash tomatoes and cilantro. Using a paring knife, carefully cut out tomato core.
Peel and chop onions. Finely chop garlic and jalapeño, removing seeds. Roughly chop cilantro.
Place a grater in a bowl and grate tomato using the large holes. Discard skins.
Heat oil in a large skillet over medium-high heat and cook onion until translucent, about 5 minutes. Stir in garlic and cook one minute more.
Stir rice into onion mixture and cook, stirring until rice is lightly toasted, about 3 minutes. Stir in grated tomato, broth and tomato sauce. Bring to a boil.
Mix in jalapeño pepper, cilantro and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
Turn off heat and let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.