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Heat oil in heavy saucepan or deep frying pan. Add rice and brown. Browning the outside of the rice grains allows the outside and inside to cook at the same rate, thereby preventing mushy rice. Don't skip this step!
Once the rice is browned, add the tomato sauce. You can use ¾ of the can, up to the whole can, depending on how tomatoey you want the rice.
Add water or broth, garlic, onion, and salt. Bring to boil.
Reduce heat, cover, and simmer for about 20 minutes, or until liquid is absorbed and rice is cooked.
You can use minced garlic (1 clove) and ½ an onion, finely diced, instead of the powdered spices. Add these ingredients to the pan while the rice is browning.
This is an easy recipe, and you'll love it!
Garnish with chopped cilantro, if desired
If you are using onion and garlic, sauté these in olive oil (my preferred oil) or avocado oil for a few minutes, until they start to become aromatic. Add the rice and proceed as above, but omit or reduce the onion and garlic powders, or Adobo.