Rinse the rice in a fine mesh strainer until the water runs clear.
Heat the vegetable oil in a large skillet over medium-high heat, then add the rice. Cook the rice, stirring frequently, until the rice is golden brown, about 5 minutes.
Reduce the heat to low, then add the diced onions and minced garlic. Pour in tomato sauce, bouillon, and warm water. Season with chili powder and cumin then turn the heat back to medium-high.
Bring the mixture to a boil, then cover with a lid. Reduce the heat and simmer for 20 minutes until the water is completely absorbed.