Fry uncooked rice, onion, garlic, salt and pepper in oil until rice starts to turn golden brown.
Add tomato sauce and broth, cover.
Simmer until rice is cooked through and all liquid has absorbed, about 20 minutes.
For Spanish Rice style you can add 2 small chopped tomatoes at the end of the cooking time.You could also add a mixture of diced carrots, corn and peas for restaurant style Mexican rice. I would add about 1/2 to 2/3 cup of the veggie mix at the end of the cooking time and allow them to warm through.