Vegan Mexican Rice

Ingredients

• 2 Tbsp Olive Oil
• 1 Cup Long-grain Rice (*Note1)
• 1 3/4 Cup Vegetable Broth (low-sodium)
• 1/4 Cup Tomato Puree
• 1/2 tsp Oregano
• 1/2 tsp Paprika
• 1/2 tsp Ground Cumin
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/3 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1

   Add vegetable broth, tomato puree, oregano, paprika, ground cumin, onion powder, garlic powder, salt, and pepper in a mixing bowl and whisk them together.

2. 2

   Heat the olive oil over in a medium-sized pot over medium-low heat. Add the rice, stirring frequently, until the rice becomes “toasted” (golden yellowish color). This process will take around 10 minutes.

3. 3

   Pour the vegetable broth mixture slowly over the toasted rice. (Please be careful as it might splash). Stir and bring it to a boil.

4. 4

   Once it boils, turn the heat to very low. Cover with a lid and let it simmer for around 10 minutes.

5. 5

   Once the liquid is absorbed, turn off the heat. Use a fork to fluff the rice.

6. 6

   Put the lid back on, let it rest for 5 minutes before serving.