Rinse the rice in cold water until the water runs clear. This helps remove excess starch and prevents the rice from being sticky. Drain well.

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.

Stir in the minced garlic and sauté for another minute until fragrant.

Add the rinsed rice to the saucepan, stirring well to coat it in the oil and onion mixture. Toast the rice for about 2-3 minutes, stirring frequently.

Mix in the diced tomato, vegetable or chicken broth, ground cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until the rice is cooked and the liquid has been absorbed.

Remove the saucepan from heat and let it sit covered for an additional 5 minutes. This allows the rice to steam and become fluffy.

Fluff the rice with a fork before serving. Garnish with fresh cilantro if desired.

For extra flavor, you can add a bay leaf while the rice simmers and then remove it before serving.

Feel free to customize the recipe by adding vegetables such as bell peppers, peas, or corn.

Serve the rice alongside tacos, enchiladas, or as a standalone dish.