Heat oil in a large sauce pan over medium heat.
Add the rice and gently stir until rice begins
to lightly brown. Add the garlic, salt, and
cumin and stir the rice til it looks golden.
Add the tomato sauce and chicken broth and
turn the heat up to medium high.
Bring the mix to a boil then turn the heat to
low and cover the pan with a lid. Simmer for
20 to 25 minutes. Remove from heat and fluff
with a fork, then stir in chopped cilantro.