Roasted Quail with Tomato Rice and Smoky Guajillo Broth

For the Roasted Quail

• 2 whole quail, cleaned and patted dry
• 1 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

For the Tomato Rice

• ½ cup long-grain rice (gluten-free)
• ¾ cup vegetable broth
• ½ cup tomato puree
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt to taste

For the Smoky Guajillo Broth

• 2 dried guajillo chiles, stemmed and seeded
• 2 medium tomatoes, chopped
• ½ onion, chopped
• 2 garlic cloves
• 2 cups vegetable broth
• 1 tbsp olive oil
• ½ tsp cumin
• Salt and pepper to taste