One Pot Vegan Mexican Brown Rice

I heated oil in my nonstick stockpot and sautéed garlic until golden in color followed by onions.

I sauteed in rinsed brown rice for 2 minutes until it was toasty.

I added tomatoes, corn and green bell pepper and mixed it well.

I added tomato sauce and the seasoning to it.

I added vegetable broth and stirred it. Then, I let it cook at high flame for 5 minutes or so until half the liquid was absorbed.

I covered the stockpot with a tight lid and let it cook for 30 minutes at low flame.