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In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced tomato and sauté for 2-3 minutes.
Add the rice and stir to coat with the oil and vegetable mixture.
Pour in the broth and add the cumin, chili powder, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low, cover and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and serve hot.