Choose to use White rice or Brown rice - long grain like Jasmine. White rice cooks up in 20 minutes and requires 1.5 times the amount of water/broth to rice. Brown rice cooks up in 45 minutes and requires 2 times the amount of water/broth to rice.
Heat pot over med-high heat. Add oil in pot, swirl. Add onions and cook until soft.
Add tomato paste and Chipotle sauce (if using) and cook until fragrant (about 5 minutes)
Add Rice (dry) and stir until tomato and rice is totally incorporated - about 5 minutes.
Add salt, oregano, cumin, and water/broth.
Stir, cooking until it comes to a boil. Stir and lower heat.
MUST put Flame Tamer underneath pot to prevent scorching.
Place lid on pot. If a tight fit is not possible, take strip(s) of aluminum foil and seal the lid to the pot. Place a towel or pot holder on the lid and place a heavy can on top of the fabric.
Turn heat to low.
Cook White rice for 17 minutes.
Cook Brown rice for 40 minutes.
Turn off flame and let rest for 5 minutes before lifting lid.
Do NOT use metal utensil to stir cooked rice - it will break the grains. Use wooden or silicon spatula instead.
TASTE - check for seasonings (like salt) and adjust.