Chop tomato, onion and cilantro.
Prepare rice in a medium deep skillet with a lid
Heat oil on medium heat. Add rice and stir gently.
Allow rice to brown, stirring only a few times.
Once browned, slowly add your chicken stock at the side edge of the pan. Be careful, as it will produce hot steam.
Add cumin, garlic powder, cilantro, tomato, tomato sauce, and onion. Give one stir around the pan.
Bring to a boil. Once boiling, lower the heat and cover with a lid until all the liquid is dissolved, about 15-20 mins.
Once cooked, fluff with fork. Add salt if needed. Normally the chicken stock is salty enough.
