Gather your ingredients: long-grain rice, diced tomatoes, onion, garlic, vegetable broth, chili powder, cumin, and olive oil.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 3–4 minutes until the onion is translucent.

Add the long-grain rice, mixing it with the onion and garlic. Toast the rice for about 2 minutes.

Pour in diced tomatoes, vegetable broth, chili powder, cumin, and salt. Stir well to combine.

Bring to a vigorous boil without a lid for 5–7 minutes.

Reduce heat to low, cover, and let simmer for about 20 minutes.

After 20 minutes, check for doneness. If necessary, cook a few more minutes.

Fluff the rice with a fork and let it sit before serving.