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Warm the oil in a lidded skillet over medium heat. Add the onion and bell pepper, then cook for 4–5 minutes until softened.
Stir in the garlic, tomato paste, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute; blooming the spices brings out their deepest flavor.
Add the rinsed rice and stir for 1 minute, coating every grain.
Pour in the broth, salt, and pepper. Bring to a gentle boil, then cover and reduce the heat to low.
Simmer for 18 minutes without lifting the lid. Patience here, sweetheart—the steam is doing the cooking.
Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice and cilantro.
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