Vegan Mexican Rice

This vegan version of Mexican rice tastes just like the kind you'd get at a restaurant. It has just the right amount of seasoning and goes well with all of your favorite Mexican foods.

Ingredients:

• 1 cup long-grain white rice
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 1 3/4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt to taste
• Freshly chopped cilantro, for garnish

Instructions:

In a large skillet, heat the vegetable oil over medium heat

Add the diced onion and minced garlic, saut until softened, about 3-4 minutes

Stir in the rice and cook until it starts to turn golden brown, about 5 minutes

Pour in the tomato sauce, vegetable broth, ground cumin, chili powder, smoked paprika, and salt

Stir well to combine

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed

Fluff the rice with a fork and let it sit covered for 5 minutes before serving

Garnish with freshly chopped cilantro before serving