Heat the vegetable oil in a medium saucepan over medium heat.
1 tablespoon vegetable oil
Add the rinsed rice and cook, stirring constantly, until lightly golden brown.
1 cup long-grain white rice
Add the chopped onion and minced garlic. Cook until softened, about 2-3 minutes.
1/2 small white onion, 1 clove garlic
Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper.
14.5 ounce canned diced tomatoes, 2 cups chicken broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let stand for 5 minutes, covered. Fluff with a fork.
Stir in chopped cilantro before serving, if desired.
1/4 cup chopped cilantro
