Heat 3 tablespoons of oil in a pan to medium heat, add the rice and the chile de árbol. Toast the rice for a good 5 or 6 minutes, stirring often. Add the onions and cook for 2 minutes, add the garlic and cook for 1 more minute.
Add the broth and all the spices (about 1 teaspoon of salt and ½ teaspoon of pepper), stir well to combine, bring to a boil, reduce heat, cover and cook for 15 to 18 minutes. Do not disturb the rice while it is cooking. Remove from heat and let stand for 10 minutes. Fluff with a fork when ready to serve.
Note: I cannot stress this enough, taste for salt as the rice cooks. If you want to add some veggies to the rice, just take about 1 cup of frozen peas, carrots, corn… and add it towards the end of the cooking time and spread out evenly, cover and they will steam until warm.