Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the rice and cook, stirring frequently, for 2 to 3 minutes, until some of the grains become opaque and the rice smells wonderfully nutty and fragrant. Transfer the rice to a bowl and set aside.

In the same saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their juices.

Add the onion, 1 garlic clove, tomato paste, and bouillon paste. Continue cooking for 5 to 10 minutes, until the vegetables are tender and the mixture is rich and fragrant.

Pour in 1/4 cup of the water and stir to combine. Transfer the mixture to a blender and blend until mostly smooth. Return the sauce to the saucepan and bring it to a gentle simmer.

Add the toasted rice, cilantro sprigs, remaining 1 1/4 cups water, the remaining garlic clove, and the kosher salt. Stir well and bring the mixture to a boil over high heat.

Once boiling, cover the pan, reduce the heat to low, and cook for about 20 minutes, until the rice is tender and all of the liquid has been absorbed.

Remove the lid and gently fluff the rice with a fork, folding the tomato mixture evenly throughout. Remove the cilantro stems and garlic clove if desired. Taste for seasoning and add more salt if needed.

Allow the rice to rest for 10 minutes before fluffing once more and serving warm.