Finely chop the onion and the garlic. Roughly dice the tomatoes.
Heat some oil in a large pot and sauté the onion for about 2-3 minutes until translucent. Then add the garlic and cook for another minute.
Add the tomato paste and stir well. Cook for 1 minute. Then add the spices and cook for another minute until fragrant.
Add the rice and stir well. Add the vegetable broth.
Then add the tomatoes and cook for 15-20 minutes until all of the water is absorbed and the rice is tender.
Sprinkle with freshly chopped parsley and enjoy!
Notes
I haven't tried making tomato rice with brown rice yet. I prefer to use basmati or jasmine rice for this recipe as it has a much shorter cooking time and it soaks up the flavors better.
If you don't like spicy food or if you're cooking for kids, leave out the sambal oelek. One tablespoon roughly equals a small chopped jalapeño. I used 1/2 teaspoon in my recipe and it's not very spicy. Adjust the amount to your personal liking.
For a more buttery version, you could add two teaspoons of vegan butter at the end of the cooking time.
I love to serve this tomato rice with vegan gyros and vegan tzatziki, but it's great with all kinds of vegan meal alternatives, a green salad, or a yogurt dip. It's also great with vegan feta. I also like to add frozen peas to the rice (add them towards the end of the cooking time).