• Step 1: In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
• Step 2: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Step 3: Add the uncooked rice to the pan and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring frequently, to toast the rice.
• Step 4: Pour in the broth and the diced tomatoes (with their juices). Stir in the cumin, paprika, oregano, salt, and black pepper.
• Step 5: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
• Step 6: Remove the pan from the heat and let the rice sit, covered, for an additional 5 minutes to steam and fluff the grains.
• Step 7: Fluff the rice with a fork and serve hot, garnished with chopped cilantro or parsley, if desired.