1/4-1/3cupveggie brothorganic and low salt, if possible
1mediumonionpeeled and diced
3clovesgarlicpeeled and minced
4 cupsveggie brothorganic and low salt, if possible
Stir fry the onions and garlic in 1/4 cup veggie broth on medium high (add more if necessary) being careful not to burn garlic. 5-6 minutes should do the trick.
When onions are soft, add the spices and stir for one to two minutes until fragrant.
Add chopped tomato and stir fry for one minute or so.
Add tomato paste, incorporate well and cook for an additional one to two minutes.
Rinse rice in a mesh colander and add to onion mixture. Stir fry for one minute until rice is well coated.
Add the veggie broth, cover and turn rice down to a simmer.
Cook for 20-25 minutes until all liquid is absorbed.
Turn off heat and let rice sit, covered for ten minutes
Fluff up with a fork and add salt and pepper to taste.
Cooked rice is a staple that keeps well in the fridge and is at the ready for eating plain or adorned. You are limited only by your imagination. I always rinse my rice to remove surface starches and let it sit for ten minutes after cooking to prevent it from being sticky. No stirring during cooking needed.