Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.

Heat oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until golden brown (about 5 minutes).

Add chopped onion and minced garlic. Cook for 2 minutes until fragrant and translucent.

Stir in chicken broth, tomato sauce, cumin, salt, and pepper. Bring to a boil.

Reduce heat to low, cover, and simmer for 20 minutes. Do not lift the lid during this time.

Remove from heat and let stand covered for 5 minutes. Fluff with a fork, stir in peas and carrots if using, and garnish with cilantro.