In a large skillet, heat the extra-virgin olive oil over medium heat. Allow it to warm for about 1 minute until shimmering but not smoking.
Add the diced white onion to the skillet. Sauté for about 3-4 minutes or until the onion becomes translucent and fragrant.
Stir in the minced garlic and tomato paste. Cook for an additional minute, stirring constantly to prevent the garlic from burning.
Add the rinsed basmati rice to the skillet. Stir well to coat the rice with the onion, garlic, and tomato mixture. Sauté for about 2 minutes until the rice is lightly toasted.
Add the diced fresh tomatoes (or canned tomato sauce), chopped jalapeño, sea salt, and dried oregano. Stir to combine all the ingredients thoroughly.
Carefully add the vegetable broth to the skillet. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed the liquid. Avoid lifting the lid too often, as this can disrupt the cooking process.
Once cooked, remove the skillet from the heat. Let it sit, covered, for another 5 minutes. Then, use a fork to fluff the rice gently before serving. Enjoy your Spanish rice warm!
