Add the onion and garlic, as well as a bit of oil, to a small pot over medium heat. Cook until the onion is translucent
Add the rice and toast for 1-2 minutes.
Stir in the tomato paste, cumin, oregano, and broth, and bring to a simmer.
When the rice reaches a simmer, cover and turn the heat to low. Cook like this for 10 minutes without lifting the lid.
After 10 minutes have passed, turn off the heat and allow another 10 minutes for the rice to finish steaming.
Fluff with a fork and serve. Perfect for filling burritos or serving alongside beans and whatever Mexican main you’ve cooked up.
