Ingredients:

• 1 1/2 cups long-grain white rice
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 ripe tomatoes, diced
• 2 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Instructions:

1. Rinse the rice in a fine-mesh strainer until the water runs clear. This will remove excess starch and help prevent the rice from sticking together.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
3. Add the diced tomatoes and cook for another 2-3 minutes, until they begin to break down and release their juices.
4. Add the rice to the skillet and stir to coat it in the tomato mixture. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted and starts to turn golden brown.
5. Add the broth, salt, cumin, paprika, and black pepper to the skillet and stir well. Bring to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
6. Simmer the rice for 18-20 minutes, or until the liquid has been absorbed and the rice is tender. Do not lift the lid or stir the rice during this time, as this will release the steam and prevent the rice from cooking evenly.
7. Remove the skillet from the heat and let it sit, covered, for 5-10 minutes. Fluff the rice with a fork, then serve hot as a side dish or use it as a base for burrito bowls or other Mexican-inspired dishes.