Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add 1 cup of long-grain white rice and saut for about 5 minutes until the rice turns slightly golden.
Stir in 1 small finely chopped onion and 2 minced garlic cloves, saut for 2 more minutes until the onion becomes translucent.
Add 1 can of diced tomatoes (or 2 blended ripe tomatoes) and cook for 2 minutes.
Sprinkle 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder (adjust for spiciness), and 1/2 teaspoon of paprika. Stir to coat the rice with spices.
Pour in 2 cups of chicken or vegetable broth. Season with salt and pepper.
Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
Remove from heat, let it sit for 5 minutes, fluff with a fork, and garnish with chopped cilantro (optional)
