Rinse the rice under cold water until the water runs clear.
In a large skillet, heat a tablespoon of oil over medium heat.
Add chopped onion and bell pepper; sauté until softened.
Stir in minced garlic and cook for another minute.
Add the rinsed rice to the skillet and sauté for about 2-3 minutes.
Pour in the diced tomatoes with their juice and vegetable broth.
Season with paprika, cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 15-20 minutes or until the rice is tender.
Remove from heat and let it sit, covered, for 5 minutes before serving.