Heat oil in a saucepan over medium-high heat. Add rice and cook for 4 minutes or until translucent, stirring regularly.
Add chicken stock, tomato sauce, chilli powder, garlic salt and cumin. Bring to a rapid boil.
Stir rice once and cover with lid. Turn the heat down to medium low and cook for 25 minutes. Take off lid and allow to stand for a few minutes before fluffing with a fork and serving.