Place the rice, 2 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce the heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the cilantro.
In a large, cold skillet, heat the olive oil, garlic and chile flakes over medium heat until the garlic turns golden. Add the onions, pepper and a pinch of salt and pepper and cook until soft. Add the diced tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Add the lime juice, olives and capers and return to a boil. Remove from the heat and stir in the jalapeños and cilantro.
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
Heat a large skillet over medium-high heat with 2 tablespoons oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add another tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
Divide the rice and fish between plates. Top with Vera Cruz sauce.