In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and diced tomato, cooking for another 2 minutes until the tomato softens.

Stir in the rinsed rice, cumin, paprika, salt, and pepper, cooking for 1-2 minutes until the rice is lightly toasted.

Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.