Toast the Rice: Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until lightly golden, about 3-4 minutes.

Add Rotel and Spices: Stir in the Rotel diced tomatoes and green chilies, cumin, chili powder, garlic powder, and onion powder. Mix well to coat the rice with the seasonings.

Add Broth: Pour in the chicken broth and stir to combine. Bring the mixture to a boil.

Simmer: Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff and Serve: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, season with salt and pepper to taste, and garnish with fresh cilantro if desired.

Optional: Serve with lime wedges for a tangy kick.