Combine oil and rice in pan over MED-LOW heat until lightly brown.
Stir in the garlic, salt and cumin until thoroughly distributed and the rice is more golden in color.
Add in the tomato sauce and broth. Increase the heat to MED-HIGH until it begins to boil.
Reduce heat to simmer for about 12-15 minutes, stirring frequently to prevent rice from sticking to the bottom.
Remove from heat and fluff with a fork. Stir in the cilantro until evenly distributed. Enjoy!