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Heat oil in a large frying pan over medium-high heat.
Add the rice and cook until golden brown, stirring frequently.
Stir in the chicken broth, tomato sauce, salt, garlic, cumin, and black pepper.
Mix well, cover the pan with a lid, and reduce heat to medium-low.
Simmer for 35-40 minutes until all the liquid is absorbed.
Fluff the rice, stir in chopped cilantro, and serve warm.
(Optional) Sprinkle with Cotija cheese for an extra burst of flavor.