Add the cooking oil to a large skillet or frying pan over medium heat. When hot, add the onions and cook for 3 minutes.

Add the rice and cook, stirring regularly, until it becomes lightly toasted, about 5 minutes. Add the garlic and cook for 30 seconds.

Add the tomato sauce and stir into the rice.

Add the hot chicken broth (it must be hot when added), and the salt. Stir it all together.

Once boiling, reduce the heat to low, cover the pan and allow the rice to cook for about 20 minutes, undisturbed.

Fluff the rice with a fork and taste test it. If it’s not cooked to your desired doneness, continue cooking, covered, for 5 minutes at a time, until it’s done to your liking.

Add the cilantro and serve.