Add 2 cups vegetable broth into a sauce pan and heat with a medium-high heat

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly chop 1 small onion and roughly chop 4 cloves garlic

Add the chopped onion and garlic into the pan with the hot olive oil, mix continuously, after 4 minutes and the onion is translucent, add in 1 cup uncooked long grain rice (rinse under cold water before adding), continue to mix and lightly toast the rice for 2 minutes, then add in ½ tsp sweet smoked Spanish paprika, 2 tbsp canned tomato concentrate and season with sea salt & black pepper, mix together

Once all the ingredients are well mixed, add in the hot vegetable broth, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower the heat to a low-medium heat

Once all the broth has been absorbed by the rice (15 minutes in my case), raise the heat to a medium-high heat and go for 60 to 90 seconds, then turn off the heat and let the rice sit for 3 to 4 minutes with the lid on, then remove the lid and fluff the rice with a fork

Transfer into a serving dish, garnish with lime wedges and sprinkle with finely chopped cilantro, enjoy!