Heat the oil in a large Dutch oven over medium heat until it’s just shimmering. Add the rinsed, drained rice and sauté, stirring frequently until beginning to toast, about 5 minutes.
3 tbsp canola oil, 1 cup medium- or long-grain white rice (Basmati works)
Add onion and cook until the rice is getting toastier and the onions are softening. Add the garlic and jalapeño and stir. Add the tomato paste and stir.
½ medium onion, 3 cloves garlic, 1 jalapeño, 1 tbsp tomato paste
Add the tomatoes and the broth. Add the cumin and lime zest as well. Stir well. You want about 1½ cups liquid in total, so you may want to reduce the broth or add a bit more. Bring to a boil.
4 medium tomatoes, 1 cup vegetable or no-chicken broth, 1 lime, ½ tsp ground cumin
Once boiling, turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15-20 minutes. If the rice seems cooked but there is still liquid, you can remove the lid and mix it frequently to release some of the steam. Once cooked and dry enough, remove from heat and gently fluff the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes.
Once it’s done, add about 1 tbsp lime juice the chopped cilantro. Fluff and taste and adjust seasoning (salt and pepper, maybe a bit more cumin) if desired. Serve with additional lime wedges.
½ bunch cilantro