Spicy Tomato and Chili Rice Stir-Fry

1.Heat the olive oil in a large skillet or wok over medium heat.

2.Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4.Add the diced tomatoes and chopped chilies to the skillet, cooking for about 5 minutes until the tomatoes soften and release their juices.

5.Stir in the cumin powder and paprika, mixing well to combine with the tomato mixture.

6.Add the rinsed rice to the skillet, stirring to coat the rice with the tomato and spice mixture.

7.Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and has absorbed the liquid.

8.Remove from heat and let it sit covered for an additional 5 minutes to steam.

9.Fluff the rice with a fork, then stir in the soy sauce, and season with salt and pepper to taste.

10.Garnish with fresh cilantro before serving.