Crumble the chorizo into a large pot and cook over medium heat until browned, about 5 minutes. Visual cue: it should look caramelized with browned bits and rendered fat in the pot.

Remove the browned chorizo with a slotted spoon, leaving the drippings in the pot. Visual cue: the pot should have an even layer of golden drippings for the rice to absorb.

Add the olive oil and sauté the diced onion until softened, about 3 minutes. Visual cue: the onion should turn translucent and glossy without browning too much.

Add the minced garlic and cook for 1 minute. Visual cue: the garlic should smell fragrant and slightly golden, not burned.

Stir in the long-grain white rice and toast for 2-3 minutes, stirring frequently. Visual cue: the grains should look slightly dry and more opaque at the edges.

Add the chicken broth, diced tomatoes with their juice, cumin, chili powder, and salt. Stir once to combine so the spices disperse evenly.

Bring the mixture to a simmer, cover, and cook for 15 minutes until liquid is absorbed and rice is tender. Visual cue: steam should collect under the lid and the surface should look mostly dry with tender grains beneath.

Fluff the rice with a fork, then stir in the cooked chorizo, chopped cilantro, and lime juice. Visual cue: the rice should look studded with chorizo and speckled with green and light yellow-gold tones.

Let the rice rest for 5 minutes before serving. Visual cue: grains should settle into a fluffy, cohesive texture rather than watery-looking clumps.