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In a medium pan with a lid, heat the oil over medium-high heat. Add the onion, garlic, and uncooked rice and saute until the rice turns golden, stirring regularly, for about 4 to 5 minutes. When some of the grains of rice begin to turn a golden brown, move on to the next step.
Add the tomato sauce, salt, no chicken broth, and pepper, and stir.
Bring the mixture to a boil, cover the pan with a lid, and reduce the heat to low. Simmer for 20 minutes. Once you cover the rice, do not remove the lid.
Remove from heat and fluff the rice.