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Heat ¼ cup of avocado oil in a non-stick pan over medium heat.
Add 1 ½ cups of long grain white rice and fry for 3 minutes.
Add ¼ small diced onion and continue frying for 2 more minutes.
Add 2 small diced Roma tomatoes (without seeds) and 1 minced garlic clove. Fry for 1 minute.
Add 3 cups of water, 1 tbsp of tomato paste, 1 tbsp of chicken bouillon, 1 tbsp of tomato bouillon, 1 tsp of onion powder, 1 tsp of garlic powder, and ½ tsp of ground cumin. Stir to dissolve the tomato paste.
Bring the mixture to a simmer, then reduce heat to low, cover and cook for 20-25 minutes or until all the liquid has evaporated.
Fluff the rice with a fork and let it sit covered for 5 minutes before serving.
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