In a skillet over medium heat, add butter and let melt.
Add onion and saute till soft, then add the garlic and cook for another 1 - 2 minutes, stirring so the the garlic doesn't burn.
Add in the rice, chicken broth, salsa, cumin, salt and pepper. Stir to combine.
Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.
Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork.