Heat oil in a large skillet over medium heat. Add rice and cook until it begins turning golden brown.

Add chicken broth and mix until combined, being sure to scrape any rice from the bottom of the skillet to avoid burning.

Add tomato sauce, salt, garlic, cumin, salt and pepper; stir to combine.

Bring to a boil then cover with a lid, reduce heat to low and let simmer for 30-40 minutes or until all liquid is absorbed. Fluff rice before serving.