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Heat vegetable oil (2 tablespoons) in a large skillet on medium heat. Add the rice (2 cups) and cook, stirring constantly, until golden. Add the garlic (1 teaspoon) and cook until fragrant, about 30-60 seconds.
Add the tomato sauce (8 ounces), chicken broth 928 ounces), cumin (½ teaspoon), Better Than Bouillon (1 tablespoon), salt (¼ teaspoon) and pepper (⅛ teaspoon).
Bring the mixture to a boil, stir, then reduce the heat to low and cover with a tightly fitting lid. Simmer until the rice is cooked and all the liquid is absorbed. Adjust seasoning as needed. Fluff with a fork and serve.