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Heat the olive oil in a medium Dutch oven or pot.
Add the onion and cook for 5 to 8 minutes, or until softened.
Add the rice and cook for 2 minutes, or until fragrant and toasted.
Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth.
Bring to a boil.
Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
Remove from the heat and let sit, covered, for 10 more minutes.
Fluff with a fork.