Place wild rice and water or chicken broth in a large saucepan and cover with a lid.
Bring water to a boil over high heat. Reduce heat to low and simmer for 50-60 minutes. Rice should be tender, but chewy. If it is still crunchy, continue cooking. Pour into a strainer. Refrigerate if not using immediately. Through this step can be made a day ahead.
Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute.
Add rice, tomato sauce, salt, cumin, and chili powder, and cook until the sauce has mostly been absorbed.
Add cilantro and cook an additional minute, then serve.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.