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In a large pot, melt the butter over medium heat. Add the uncooked white rice and stir to coat the rice with the melted butter.
Add the minced garlic, ground cumin, chili powder, pepper, and a pinch of cayenne pepper. Stir well and cook for about 1-2 minutes until the garlic is fragrant.
Stir in the finely diced onion and cook for another 2-3 minutes until the onion is softened.
Pour in the tomato sauce and chicken broth. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.