In a small pot, combine the vegetable broth, water, and tomato paste.
Bring to a gentle simmer over medium heat, stirring once or twice to dissolve the paste.
Keep warm.
Heat the olive oil in a medium heavy-bottomed pot with a tight-fitting lid over medium heat.
Add the chopped onion and cook until translucent, about 3 minutes.
Add the brown rice to the pot and stir to coat it completely in the oil.
Continue cooking and stirring for 2-3 minutes, until the rice is lightly toasted and almost starting to brown.
Stir in the minced garlic and cook until fragrant, about 1 minute more.
Carefully pour the simmering broth mixture into the pot with the rice.
Add the chili powder and salt, and give it one final stir.
Bring the liquid back to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 50 minutes, or until all the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it stand, still covered, for 10 minutes. This step is crucial for perfectly cooked rice!
Fluff the rice with a fork and serve warm.
Don't skip toasting the rice!
Sautéing the grains in oil before adding liquid gives the finished dish a wonderful nutty flavor and helps keep the grains separate.
Adjust the spice to your liking. For more heat, add a pinch of cayenne pepper or a finely minced jalapeño with the garlic.
Finish with a flourish!
Garnish the rice with fresh chopped cilantro and serve with lime wedges for a bright, zesty kick.
