In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 18-20 minutes until rice is cooked. Fluff with a fork and keep warm.

Melt butter in a skillet over medium-high heat. Add chopped onions and sauté until translucent and lightly browned, about 2 minutes.

Add minced garlic and cook for about 30 seconds. Add diced tomatoes with juices and spices (chile powder, cumin, paprika). Bring to a boil, then cover and simmer on low for 10 minutes.

Stir the cooked rice into the tomato mixture until thoroughly combined. Turn off heat, garnish with chopped cilantro if desired, and serve.