In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, until done. Fluff the rice with a fork. Transfer to a separate dish and keep warm.

Melt the butter in the skillet over medium-high heat. Add chopped onions and sauté until translucent and slightly browned, about 2 minutes.

Add minced garlic, sauté for 30 seconds. Add diced tomatoes and spices, stir, and bring to a boil. Cover and simmer on medium-low for 10 minutes.

Stir in cooked rice into the tomato mixture. Turn off heat and cover to keep warm. Optionally, garnish with chopped cilantro before serving. Enjoy!