Toast the rice:
In a large pan, heat the oil over medium heat. Add the rice and cook, stirring often, for 4–5 minutes until it starts to turn golden.

Sauté the aromatics:
Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant.

Add tomato and liquid:
Stir in the tomato paste and chopped tomatoes. Cook for 1–2 minutes, then pour in the stock. Season with salt and pepper to taste.

Simmer the rice:
Bring to a gentle boil, then reduce heat to low. Cover with a lid and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.

Fluff and garnish:
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in fresh coriander and lime juice if using.

Serve and enjoy:
Serve hot as a side dish with tacos, grilled meats, burritos, or enjoy it on its own!

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