Ingredients

• 2 cloves garlic
• 1 yellow onion
• 2 Tbsp cooking oil
• 1.5 cups long grain white rice
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 1 15oz. can petite diced tomatoes
• 1 Tbsp tomato paste
• 2 cups vegetable broth
• 1/2 tsp salt

Directions

1. Soften the diced onion and minced garlic in oil over medium heat. Add rice, chili powder, and cumin; stir and toast for a couple of minutes.

2. Add tomatoes with their juice, tomato paste, and broth. Stir, cover, and bring to a boil.

3. Reduce to a gentle simmer and cook covered for 20 minutes without stirring. Remove from the heat and rest, still covered, 5 minutes. Fluff with a fork.