Tomato-Garlic Spanish Rice

In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cook until all liquid is absorbed, 15 to 18 minutes.  Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately.