Rinse the rice under cold water until the water runs clear, then drain well.

In a medium saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.

Add the drained rice to the saucepan and stir to coat the grains with the oil. Cook, stirring frequently, until the rice is lightly toasted and golden, about 2-3 minutes.

Pour in the can of undrained diced tomatoes, chicken broth, ground cumin, dried oregano, and salt. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.

Remove the saucepan from the heat and let the rice stand, covered, for an additional 5 minutes.

Fluff the rice with a fork, stir in the chopped fresh cilantro, and serve hot.