Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, heat the olive oil over medium heat.

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

Stir in the minced garlic, cumin, and smoked paprika and toast for about a minute.

Add the rinsed rice to the pan, stirring well to coat with the oil and spices and cook for an additional 2-3 minutes until lightly toasted.

Pour in the broth, diced tomatoes, and season with salt and pepper. Toss in bell pepper if using.

Bring everything to a gentle boil, then reduce the heat, cover, and let it simmer for about 20 minutes.

After 20 minutes, remove from heat but keep covered for another 5 minutes to absorb moisture.

Fluff the rice gently with a fork and sprinkle with fresh cilantro before serving.