Heat olive oil in a medium skillet with on low medium heat. Place your chicken legs in the pan gently cooking them 20 minutes on each side or until no longer pink. When they are done, place them on a plate and set aside.
Drain excess oil, leave any rendering from chicken in pan. Keep heat at same temperature.
Add rice and begin to brown until light brown color. Next, add the hot water followed by the tomato sauce. Turn heat down so that the water is not boiling. Stir water and sauce together scrape any chicken renderings off bottom of pan.
Begin adding chicken legs, garlic, onion, ground cumin, chili powder, salt, and milled pepper. Stir together and simmer for 15 min covered or until rice is cooked and water evaporated.