Preheat the oven to 375°F (190°C).

In a large skillet, brown the ground beef over medium heat, then drain any excess fat.

Add the diced onions and garlic, then sauté until they become tender.

Mix in the rice, chili powder, cumin, and salt, then toast the rice for 1-2 minutes.

Pour in the chicken broth and tomato sauce. Meld all the ingredients and cook until the mixture is tender.

Cover the pan with a lid and bake for 25-30 minutes, until the rice is fully cooked and the liquid has been absorbed.

Let rest for 10 minutes before serving.