First, gather all your ingredients. Chop the onion, garlic, and jalapeño. If using fresh tomatoes, chop them into medium-sized pieces. This preparation will make your cooking process seamless!

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and the onion is translucent, about 5 minutes. Utilize the oil’s goodness! The sautéing process builds a flavor foundation for the rice.

Next, add in the diced tomatoes along with the jalapeño, smoked paprika, and red pepper flakes if using. Stir frequently for about 3-4 minutes. You want those tomatoes to break down slightly, mingling their juices with the other ingredients.

Once the tomatoes have softened, stir in the brown rice. Make sure each grain is coated with the tomato mixture. Then, pour in the vegetable broth and add the concentrated tomato paste. Don’t forget the sea salt! Bring the mixture to a boil.

After it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes. This step is crucial; you want the rice to absorb all the delightful flavors and moisture. Check occasionally to prevent sticking!

Once the rice is cooked, remove from heat. Let it sit covered for an additional 10 minutes. Then, use a fork to fluff the rice gently. Finally, fold in the chopped cilantro and a squeeze of lime juice to brighten everything up.