Mince garlic and dice onion.

Heat oil in a large skillet over medium. Once oil becomes shimmery, add onion and cook for 4 minutes. Add garlic and cook for 1 minute more, stirring frequently.

Add rice, cumin, pepper, salt, chopped cilantro, tomatoes (with liquid), and broth. Cover, reduce heat to low, and simmer for 35-45 minutes or until rice has become tender and all liquid has been absorbed.

Remove from heat and allow to rest for 5 minutes. Fluff with a fork before serving.

Serve rice with pineapple on the side.