1
Heat the oil in a pan over medium-high heat. Add onion and cook until softened; add the rice and minced garlic. Stir often for about 2 to 3 minutes until the rice smells lightly toasted.
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2
Pour in the vegetable broth, add the tomato sauce, dried oregano, chili powder, and ground cumin. Stir well and bring to a boil. Cover the pan and reduce the heat to low.
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3
Let the rice cook on low heat for 15 to 20 minutes until all the liquid is absorbed. Remove from heat, fluff the rice with a fork, and season with salt as needed before serving.
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