In a large skillet or pot, heat some olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño pepper (if using). Cook until the vegetables are soft and fragrant.
Add the rice to the skillet and stir to coat the rice in the oil and vegetables. Cook for a few minutes until the rice starts to become translucent.
Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Pour in the chicken or vegetable broth and bring to a boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
Once the rice is cooked, fluff it with a fork and adjust the seasoning if needed. Serve the Arroz con salsa hot, garnished with fresh cilantro.
Enjoy!
