Dice the onion, mince the garlic, and rinse the rice under cold water.

In a large skillet, heat oil over medium heat. Add diced onions and minced garlic, cooking until the onions are translucent.

Add the rinsed rice to the skillet, stirring frequently for 2-3 minutes until lightly toasted.

Pour in the tomato sauce and chicken broth. Add salt, cumin, and black pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 20 minutes or until the rice is tender.

Remove from heat and let sit for 5 minutes. Fluff with a fork and serve warm.

Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portion-sized bags.

Reheat rice by adding a splash of water and microwaving in a covered dish, or warm on the stovetop over low heat.