Step 1

In a fine mesh strainer, rinse the rice well and drain. Set aside.

Step 2

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2-3 minutes.

Step 3

Add the rinsed rice and minced garlic. Cook, stirring, until rice is toasted and fragrant, 3-4 minutes.

Step 4

Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt. Stir.

Step 5

Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot. Cook the rice, covered, for 15-20 minutes, stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)

Step 6

Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot.

Step 7

Fluff rice and serve with chopped fresh cilantro, if desired.