Classic Tomato Rice

1.Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain thoroughly.

2.Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until it's translucent, about 5 minutes.

3.Add the minced garlic, mustard seeds, turmeric powder, cumin seeds, and chili powder to the pan. Stir continuously for a minute until the spices release their flavors.

4.Pour in the canned diced tomatoes with their juice and stir. Cook for another 2 minutes, allowing the tomatoes to soften and blend with the spices.

5.Add the drained rice to the saucepan along with the vegetable broth, salt, and pepper. Stir to combine everything.

6.Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.

7.Remove the saucepan from the heat and let it rest, covered, for 5 minutes.

8.Fluff the rice with a fork, then mix in the chopped cilantro and lemon juice.

9.Serve the tomato rice hot, garnished with extra chopped cilantro and lemon wedges on the side.