Note: For the rice, we often use a good converted rice as the texture of the final dish is really nice. That being said, any medium or long-grain white rice will do. If using brown rice, the cooking time will likely need to be modified as will the amount of cooking liquid.

Whichever rice you use, be sure to check the instructions on the package for ratios and cooking times.

Note: For the stock, we like to use this Faux Chicken Bouillon Powder but a good vegetable stock would also work well.

To cook the rice, heat a large pan (with a lid) over medium to medium-high heat, and then add the oil.

Next, add the onion and a pinch of salt and cook until they start to soften and become translucent — approximately 5 to 8 minutes. Next, add the rice and stir to coat it in the oil. Continue to cook and stir the rice until it starts to toast and turn a nice golden color — again, approximately 5 to 8 minutes.

Next, add the garlic and cook for another 30 seconds or so.

At this point, add the stock, dried oregano, cumin, and salt. ***Note: The amount of salt will ultimately depend on the saltiness of the stock used. Stir to combine the ingredients and then bring the mixture to a gentle boil.

Next, turn down the heat, cover the pot and let the rice cook for 15 to 20 minutes, or according to the instructions on the package.

Once the rice is done, turn off the heat and let the rice rest for 5 minutes.

Next, fluff the rice and then add the tomato paste and diced tomatoes. Stir to combine and then cover and let sit for another 5 minutes.

Lastly, taste the rice for seasoning, add a bit more salt, and a bit of black pepper. Finish the rice with freshly chopped cilantro and serve with a bit of Cashew Sour Cream and a squeeze of fresh lime juice, if desired.