In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.

Stir in the rice, cumin, paprika, salt, and pepper, cooking for 2-3 minutes until the rice is lightly toasted.

Add the diced tomatoes and broth, bringing to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.

Garnish with chopped cilantro and serve with lime wedges.