Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden.
Just before you add the onions, sprinkle with salt, garlic powder, and cumin. Toast for 30 seconds (no longer or the garlic will burn).
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Fluff with a fork. Sprinkle with either chopped cilantro or sliced green onions. Serve hot.