Heat oil in a saucepan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
Reduce heat to low to avoid spattering.
Gently pour in warm water, tomato sauce and stir. Stir in chili powder, stock cube and garlic. Bring to a boil, then reduce the heat to low and cover.
Simmer for 20 minutes, or until all the liquid has been absorbed.