Rinse 1 cup long-grain white rice until the water runs mostly clear
In a pot, heat 2 tbsp oil over medium heat
Sauté 1 small diced onion until softened
Add 2 minced garlic cloves and cook 30 seconds
Stir in 1 tsp ground cumin and 1 tsp chili powder (optional)
Add the rinsed rice and stir until the grains are coated and lightly toasted, 2–3 minutes
Stir in 1 cup tomato sauce or 1 cup crushed tomatoes
Add 2 cups chicken broth (or water) and 1 tsp salt
Bring to a boil, then reduce heat to low
Cover and simmer 15–18 minutes, until the liquid is absorbed
Turn off heat and let sit covered 5 minutes
Fluff with a fork and serve
Optional: Stir in 1/2 cup peas and/or diced carrots during the simmering step
Optional: Top with chopped cilantro and serve with lime wedges