A flavorful and easy-to-make Spanish rice dish, perfect as a side for Mexican meals or as a base for a hearty main course.

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Heat the vegetable oil in a large skillet over medium heat.
Add the rice and cook, stirring constantly, until the rice is golden brown.
Add the chopped onion and cook for 2-3 minutes until softened.
Stir in the garlic and cook for another 30 seconds.
Add the tomato sauce, chicken broth, cumin, chili powder, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes.
Fluff the rice with a fork and garnish with fresh cilantro if desired.