Begin by draining the diced tomatoes into a measuring cup. Combine the reserved liquid with chicken broth until you have a total of 2 cups of liquid. In a bowl, mix in the drained tomatoes, sea salt, and cumin.

Rinse the uncooked long grain white rice under cool running water in a fine-mesh strainer until the water runs clear.

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Cut the top off the onion and place it cut-side down in the skillet. Sauté the onion for 3-4 minutes until slightly charred, then remove it from the skillet.

Add the rinsed rice to the infused oil in the skillet, stirring frequently. Sauté the rice for about 5-7 minutes until it turns lightly golden.

Carefully stir in the prepared tomato mixture into the sautéed rice, bringing it to a gentle boil. Once boiling, reduce heat to low, cover, and let it simmer undisturbed for 20 minutes.

After cooking, check if the rice has absorbed all the liquid, fluff gently with a fork, and garnish with fresh cilantro, crumbled queso fresco, and a squeeze of lime.