In a medium saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onion and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, paprika, smoked paprika, cumin powder, turmeric powder, and dried coriander leaves. Cook for an additional 1-2 minutes, allowing the spices to bloom and release their fragrant aromas.
Add the long-grain white rice to the saucepan, stirring to coat the grains in the oil and spices. Toast the rice for about 2-3 minutes, until it becomes slightly translucent.
Carefully add the broth or stock to the saucepan, along with the salt. Stir to combine all the ingredients, then bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the saucepan with a lid. Allow the rice to simmer for about 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, then stir in the lemon juice to brighten the flavors.
