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Set a medium saucepot over medium heat. Add the butter to the pot. Once melted, add the rice, ground cumin, and 1 teaspoon salt.
Sauté the rice for 1-2 minutes, stirring to coat all the grains in melted butter.
Add the salsa to the pot. Then fill the salsa jar with water and pour the water into the pot. Stir well.
Cover the top with a tight lid. Bring to a boil. Then stir the rice, lower the heat to simmer on low, and cover the pot again.
Simmer for 10 minutes. Stir the rice again to make sure it doesn't stick to the bottom of the pot. Then cover and simmer another 5-10 minutes until the liquid has absorbed and there are vent holes in the top of the rice.
Remove the pot from heat and allow the rice to sit and steam another 5 minutes. Then fluff with a fork and serve warm.