Start by gathering all your ingredients. Dice the onion and mince the garlic to have them ready for cooking.
In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute until fragrant.
Add the long-grain white rice to the saucepan with the onions and garlic. Stir the rice for about 2-3 minutes, allowing it to toast slightly and absorb the flavors.
Pour in the vegetable broth and tomato sauce, stirring well to combine. Add the ground cumin, chili powder, and salt to taste. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Avoid lifting the lid too often to ensure even cooking.
Once the rice is done, remove it from heat and let it sit, covered, for an additional 5 minutes. Then, use a fork to fluff the rice gently. Stir in the lime juice and chopped cilantro, if using.
Serve the Vegan Mexican Rice warm with lime wedges on the side for squeezing over the top. Enjoy this flavorful dish alongside your favorite Mexican meals or as a standalone delight!
