Savory Tomato and Onion Rice with Potatoes

1Rinse the rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the cumin seeds (1 teaspoon) and sauté for about 30 seconds until fragrant.

3Add the chopped onion (1 large) to the pot and cook until translucent, about 5-7 minutes.

4Stir in the diced tomatoes (2 medium) and cook for another 5 minutes until they soften.

5Add the diced potatoes (2 medium) to the pot and mix well, cooking for an additional 5 minutes.

6Pour in the tomato sauce (1 cup) and vegetable broth (3 cups), and season with salt, pepper, and paprika (1 teaspoon). Bring the mixture to a boil.

7Once boiling, add the soaked and drained rice to the pot. Stir gently to combine all ingredients.

8Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

9Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.

10Fluff the rice with a fork, garnish with fresh parsley, and serve hot.