1) Skin and mince garlic.
2) Clean pimiento and cube into 1/2-inch dice.
3) In a heavy saucepan, heat oil over medium-high heat. Stir in rice and garlic and cook 2 to 3 minutes.
4) Mix paprika and cumin and stir for 1 minute.
5) Mix salt and 2 1/2 cups water and stir. Boil over high heat.
6) Add pimiento. Reduce the flame and cook for 20 minutes.
7) Keep covered and remove from heat and let stand for 40 minutes.
8) Tease rice with fork and place in 4 plates.