Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear.
In a saucepan with a tight-fitting lid, heat the oil over medium heat. Add the rinsed rice and toast, stirring frequently, for 5-7 minutes until light golden.
Add the onion and garlic to the pan and sauté for 1-2 minutes until fragrant.
Puree the chopped tomatoes in a blender until smooth. Add the tomato puree, tomato paste, cumin, and salt to the pan. Cook for 3-4 minutes until the mixture darkens slightly.
Pour in the broth and bring to a vigorous boil. Stir once, then reduce heat to low, cover tightly, and simmer undisturbed for 18-20 minutes.
Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the lid and fluff with a fork. Garnish with fresh cilantro and serve with lime wedges.
