Begin by rinsing the long-grain white rice under cold water until the water runs clear, then drain well.
In a medium saucepan, heat the extra-virgin olive oil over medium heat. Add the chopped garlic and jalapeño and sauté for about 1-2 minutes until fragrant.
Add the rinsed and drained rice to the saucepan, stirring well to coat the grains. Sauté the rice for about 3-4 minutes, allowing it to toast slightly.
Stir in the chunks of fresh tomato and tomato paste. Cook for another 2-3 minutes, allowing the tomatoes to soften.
Carefully add 1 to 1 3/4 cups of chicken broth, season with salt and pepper, and bring to a gentle boil.
Once boiling, reduce the heat to low and cover the saucepan. Let the rice simmer for about 18-20 minutes until all the liquid is absorbed.
Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork and stir in chopped fresh cilantro.
Transfer the rice to a serving dish and enjoy warm.
