Toast your rice over medium low heat.
Place tomatoes and onion in a blender with 1 cup of water and blend until smooth.
Then, add a drizzle of oil to the bottom of a skillet, heating up the jalapeño, cumin, salt and minced garlic.
Stir in your toasted rice.
Add in 1 cup of the tomato mixture and the remaining 1 cup of water. Add in the olive oil.
Cover and cook until liquid is absorbed and the rice softens, about 15 minutes. Remove from heat and fluff the rice with a fork. Cover and let steam for 10 minutes. Add in the juice of the limes and season with additional salt and a drizzle of oil if necessary.