Begin by preparing your ingredients. Chop one medium onion and mince two to three cloves of garlic. Rinse one cup of long-grain rice under cold water.

In a large pot, heat two tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until translucent.

Stir in the rinsed rice and allow it to toast for about 2 minutes, stirring frequently until slightly translucent.

Pour in one can of diced tomatoes, two cups of vegetable broth, one teaspoon of chili powder, and salt to taste. Stir to combine.

Increase heat until boiling, then reduce to low, cover, and simmer for 20 minutes.

After 20 minutes, remove lid and fluff the rice with a fork once the liquid is absorbed.

Taste and adjust seasoning. Serve warm, garnished with fresh herbs if desired.