Make the crumbs: Set a deep 12-inch skillet or Dutch oven with a lid over medium heat.

Add 1 tablespoon of olive oil and the panko to the skillet.

Cook the panko for 2 to 3 minutes, stirring often, until it turns light golden.

Add about half of the chopped garlic to the skillet with the panko and stir for 30 seconds, just until the garlic smells fragrant.

Scrape the garlic crumbs onto a plate so they stay crisp.

Start the rice: Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil.

Add the onion and a pinch of salt to the skillet. Cook for 5 minutes, stirring now and then, until the onion softens and looks glossy.

Add the remaining garlic and the smoked paprika to the skillet. Stir for 30 seconds so the spice blooms in the oil.

Add the tomato paste and stir it into the onion mixture. Cook for 1 to 2 minutes, stirring, until the paste darkens slightly and coats the onion.

Add the rinsed rice to the skillet. Stir for 1 minute so the grains are coated with the tomato mixture.

Pour the vegetable broth into the skillet and stir once, scraping the bottom of the pan to loosen any tomato paste.

Bring the broth to a full boil over medium-high heat.