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Rinse the rice in a fine mesh strainer until the water runs clear.
In a large skillet, heat oil over medium heat.
Add the onion and garlic and cook for 2-3 minutes until fragrant.
Add the rice and toast for 2-3 minutes, stirring frequently.
Pour in the tomato sauce, chicken broth, cumin, chili powder and salt.
Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Fluff with a fork and serve.