Boil brown rice until al-dente in the vegetable stock. If you find that the stock is being absorbed too fast, add a little bit of water at a time. I added 1.5 cups of water towards the end. Strain any excess water once cooked.
In a pan, heat up your oil. Add in the red onions and mix until they are slightly translucent. Add in the garlic and let it cook for about 30 seconds.
Stir in the can of fire roasted tomatoes, jalapeno and tomato paste. Let it all cook for about 1 minute. (It's ok if the liquid from the can is in the pan. It will keep the rice from being dry)
Throw in all of your spices and add sea salt to taste. Add in the rice.
Stir and let it cook on low heat for 1-2 minutes until the rice is completely coated.
Garnish with lime and green onions. Serve while hot!