Heat oil in large sauce pan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes.

Stir in salt, cumin and pepper.

Pour in chicken stock and tomato sauce. Stir well.

Increase heat to medium high and bring to a boil.

Reduce heat to low and cover. Simmer covered for 20-30 minutes or until rice is tender and liquid is absorbed.

Enjoy!