Easy Mexican Rice

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2 tablespoons vegetable or canola oil

1 cup uncooked long-grain white rice

1 ½ cups chicken stock or broth

8 oz. can tomato sauce

1 teaspoon chili powder

1 teaspoon garlic salt

½ teaspoon ground cumin

Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
Add the rest of the ingredients and bring to a rapid boil over high heat.
Stir once and cover. Turn the heat down to a low simmer (a little less than medium low) and cook for 20 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.