Heat the oil in a medium sauce pan over medium heat. Add the rice and cook, stirring often until light golden brown, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more.

Add the water, tomato paste and salt to the pan and stir well to combine. Bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes, or until the liquid has been absorbed.

When the rice is done, remove from heat and fluff with a fork. Cover and let stand for 10 minutes to steam. Garnish with cilantro, if desired, and enjoy!