Rinse 1 cup long-grain white rice until the water runs mostly clear
Heat 2 tablespoons oil in a skillet over medium heat
Add the rice and cook, stirring, until lightly golden
Add 1/2 cup diced onion and 1 minced garlic clove
Cook until the onion softens
Stir in 1 cup tomato sauce or 2 diced tomatoes
Add 2 cups chicken broth or water
Add 1/2 teaspoon salt, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder
Bring to a boil
Reduce heat to low and cover
Simmer for 18 to 20 minutes
Remove from heat and let stand for 5 minutes
Fluff with a fork
Serve warm