Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

In a large skillet, heat the olive oil over medium heat. Add the rinsed rice and sauté until the rice becomes lightly golden, about 3-5 minutes.

Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.

Pour in the tomato sauce and chicken broth. Stir in the cumin, chili powder, and salt. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the skillet with a lid, and let the rice simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.

Remove the skillet from the heat and let the rice sit, covered, for an additional 5 minutes. This helps the flavors meld and the texture improve.

Fluff the rice with a fork. Garnish with freshly chopped cilantro before serving.

Serve the Mexican Spanish Rice as a side dish to your favorite Mexican meals or as part of a larger spread.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.