Christina's Vegetarian Mexican Rice

adapted from Picky Palate

3 Tablespoons vegetable oil

1 medium white onion, diced

4 Cloves fresh garlic, minced

2 Cups rice, cooked in 1 can diced tomatoes and chicken broth

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1 teaspoon ground cumin

Heat oil into a large skillet over medium heat.  Saute onion until softened, then add tomato sauce, salt, pepper and cumin.  Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors. Stir to combine. Keep on warm until serving.