Easy Mexican Rice Recipe (arroz rojo)

1 Preheat a sauté pan over medium heat. Add olive oil and heat until shimmering. Add onion, bell pepper and jalapeno and season with salt. Cook, stirring, until the onions are soft and translucent, around 5 minutes. Add the garlic and cook, stirring, 60 seconds. Add the cumin and oregano and cook, stirring, 60 seconds. Add the tomato paste and cook, stirring to coat, 2 to 3 minutes.
2 Add the rice, stir to coat, and cook, stirring regularly, so that the rice toasts a bit for 3 to 4 minutes. The toasting process will impart some flavour in the rice and also dry out some excess moisture absorbed during the rinsing process.
3 Add the stock or water and use a wooden spoon or spatula to lift any brown bits off the bottom of the pan. Raise the heat to high and bring the liquid to a steady simmer. Give the rice one last stir to prevent any grains from sticking to the bottom of the pan. Cover with a tight-fitting lid, reduce the heat to low and cook, covered, for 20 minutes. Remove from heat and let stand, covered, ten minutes.
4 Fluff the rice with a fork, add the cilantro and stir through. Serve immediately.