Ingredients:

  • 2 tbsp olive oil
  • 1 medium (110g) onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 ½ cups (300g) long-grain brown rice, uncooked
  • 1 cup tomato sauce (plain)
  • 2 ½ cups low-sodium vegetable broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat 2 tbsp olive oil over medium heat.
  2. Add 1 medium (110g) finely diced onion and sauté for 3–4 minutes until translucent.
  3. Stir in 3 cloves (15g) minced garlic, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 30 seconds until fragrant.
  4. Add 1 ½ cups (300g) uncooked long-grain brown rice and stir constantly for 3–5 minutes until the grains turn golden-brown and smell nutty.
  5. Pour in 1 cup tomato sauce and 2 ½ cups low-sodium vegetable broth, stirring well to scrape up any browned bits from the bottom of the pot.
  6. Add 1 tsp salt and ½ tsp black pepper.
  7. Increase the heat to high and bring the liquid to a rolling boil.
  8. Immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 40–45 minutes.
  9. Turn off the heat but keep the lid on for another 10 minutes to allow the rice to steam.
  10. Remove the lid, stir in 1 tbsp fresh lime juice, and fluff the grains gently with a fork.