In a large deep skillet or pot, heat the olive oil over medium-high heat. Add the diced onions and cook for about 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Add the rice and combine with the onion and garlic. Cook for about 2-3 minutes, stirring, until it smells a bit nutty and aromatic. This process is called “toasting the rice,” and adds lots of aromatic flavors. Tip: Stir the rice as it toasts so it doesn’t burn at the bottom.
Add the fresh diced tomatoes, tomato paste, cumin, oregano, salt, and ground black pepper. Stir to combine. Season with more salt and pepper, if needed and to taste.
Add the broth and bring to a boil. Then, reduce to a simmer over low heat, and cover with the lid tightly. Cook for 20-23 minutes, or until the rice has absorbed all the liquid water. Tip: try not uncover the pot until the cook time is up, otherwise the steam will escape, resulting in undercooked rice.
Optional: Fluff the cooked rice with a fork and let it sit for 5 to 10 minutes before serving. This step will help redistribute the flavors and heat for even better texture and flavor.
Serve with cilantro garnish and lime wedges on the side. Enjoy!