Mexican Rice for 4 Servings

Instructions:

1. Place a pot over medium heat. Add 2 tablespoons of the vegetable broth, followed by the diced onion, carrots, and celery. Sauté for 5–7 minutes, adding splashes of broth as needed to prevent sticking, until vegetables are softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the rinsed brown rice to the pot. Stir constantly for 3–4 minutes until the rice edges become slightly translucent and smell nutty.
4. Stir in the cumin, smoked paprika, and salt, ensuring every grain is coated in the spices.
5. Pour in the pureed tomatoes and the remaining vegetable broth. Bring the mixture to a boil.
6. Immediately reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 40–45 minutes without lifting the lid.
7. Remove the pot from the heat and let it sit, covered, for 10 minutes to redistribute moisture.
8. Remove the lid, stir in the fresh lime juice and chopped cilantro, and fluff gently with a fork.