Mexican Rice

Prepare the Rice - Add the rice to a fine-mesh strainer. Rinse under cool running water until it runs clear, scrubbing the grains with your fingers several times, about 1 minute. Shake the colander and press to drain the excess water until dry.
Saute the Aromatics - Heat a Dutch oven or medium saucepan over medium heat, and add olive oil. Once hot, add in the onion and saute until slightly translucent, 1 minute. Add the garlic and saute until fragrant, 30 seconds.
Saute the Rice - Add the rice and turn the heat to medium-high. Saute, frequently stirring, until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan, so the rice does not burn.
Add Flavorings - Turn the heat down to medium, add the cumin and salt, and saute for 30 seconds. Add the tomato paste, stir to combine, and cook for 30 seconds. Add in diced tomatoes and stir to combine.
Simmer - Slowly pour in the chicken stock, and bring to a boil. Cover and then reduce to a simmer over low heat. Cook until the rice is tender, about 20 minutes.
Let it Sit - Turn off the heat, keep the cover on, and allow the rice to sit for 10 minutes to absorb all the water. Gently fluff with a fork—taste and season with more salt as desired. Garnish with cilantro leaves.