Rinse the rice a few times to get rid of excess starch.
Heat oil over medium heat until shimmering.
Saute rice in the oil until it's golden brown and toasted.
Add in the minced garlic, salt, cumin and chili powder and cook for a few more minutes.
Add water, tomato sauce and MAGGI® Chicken Bouillon. Stir and bring it to simmer.
Cover with a lid and cook on medium low until most of the water is evaporated, about 20 minutes.
Uncover and cook until the water is fully evaporated.
Turn the heat off and cover the sauce pan with the lid again. Let it sit for 10 miutes.
Fluff Mexican rice using a fork. Serve with grilled chicken.