Heat the olive oil in a saucepan over medium heat. Add the onion, rice, sea salt, and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
Add the tomato sauce, chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.
Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.