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Heat oil in a large frying pan over medium heat. Then, add the rice and diced onions. Cook for 5 to 6 minutes until the onion is soft and the rice is browned.
Spray a slow cooker with non-stick cooking spray.
Remove the rice from the heat and transfer it to the slow cooker.
Add the chicken broth, tomato sauce, salsa, minced garlic, cumin, chili powder, salt and pepper.
Stir and mix until all the ingredients are well combined.
Cover and cook on high for 2 to 3 hours, or until the liquid has been absorbed.
Stir the freshly chopped cilantro into the rice.
Serve warm and enjoy!