For a few weeks straight every year, I swear my family won’t eat anything else but this!

**Instructions**:

1. **Preparation**:
Begin by preparing your chicken or protein. If you’re using chicken breasts or thighs, you can either cube them or leave them whole, depending on your preference. If you’re opting for a vegetarian version, consider using tofu, tempeh, or even a combination of beans and lentils.

2. **Sauté the Aromatics**:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes, until they become soft and translucent. Add the minced garlic and cook for another minute, allowing the fragrance to fill the air.

3. **Brown the Protein**:
If you’re using chicken, add it to the skillet and cook until browned on all sides, about 5-7 minutes. For a vegetarian version, add your choice of protein and cook accordingly. The goal is to get a nice sear on the protein to lock in flavor.

4. **Season the Dish**:
Once the protein is browned, add the paprika, cumin, turmeric, chili powder, and cinnamon. Stir well, ensuring the spices coat the chicken or protein evenly. This combination of spices is what gives the dish its unique depth and aromatic flair.

5. **Add the Rice and Tomatoes**:
Add the rice to the skillet, stirring it in with the seasoned protein. Pour in the diced tomatoes (with their juices), and then add the chicken broth or vegetable broth. Stir to combine, ensuring that everything is evenly distributed.

6. **Simmer**:
Bring the mixture to a boil, then lower the heat and cover the skillet. Let it simmer for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed. If you’re using a different protein or rice type, you may need to adjust the cooking time slightly.

7. **Finishing Touches**:
Once everything is cooked, give it a final taste check. Add more salt and pepper if needed. Fluff the rice with a fork and garnish with freshly chopped cilantro.

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