Rinse the rice using a fine mesh strainer. Leave it to drain, shaking occasionally.
Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook, stirring often, for about 5 minutes, or until softened.
Add the drained rice to the skillet and cook for a few minutes, while stirring, until the rice becomes fragrant. Turn up the heat, if necessary, so the rice sizzles a bit.
Add the salt and spices. Stir, and cook for another 30 seconds.
Remove the pan from the heat for a couple of minutes to let it cool down; slowly stir in the broth and salsa.
Put the skillet back over medium-high heat. When it just reaches a lively simmer, give it a stir, then shake the pan so the rice spreads out evenly. Cover the pan and adjust the heat to the appropriate low setting so the rice continues to gently simmer.
Cook the rice for 15 minutes, stirring once midway through. After stirring, give the pan a shake so the rice spreads out evenly, and cover. Do this step quickly so the temperature doesn’t drop.
At the end of the cook time, taste the rice to check the consistency. If it is chewy instead of al dente, add 2 tablespoons of broth, shake the pan, cover, and cook for a few more minutes.
When the rice is cooked al dente, remove the skillet from the heat but leave it covered until ready to serve.