Bring the chicken broth to a boil.
Add the rice.
Add the cumin, chili powder, salt, and pepper and stir well.
Bring the mixture back to a rolling boil, then turn down to simmer. Cover and cook for 15-20 minutes.
Once the rice is done, remove from heat but leave the lid on for a few minutes to allow it to continue to steam. Then fluff it with a fork.
While the rice is cooking, chop the onion, garlic, and bell pepper.
Melt the butter in a skillet and sauté the onion, garlic, and bell pepper until soft.
Add the cooked vegetables to the rice and stir well.
Add in the tomato sauce and stir until well blended.