Vegan Tex Mex Rice

I got this out of a Mexican cookbook except I made it vegan, and simplified it as well. I found that I had to add a little extra cayenne after it was done cooking, but then again I have a higher spice hotness threshold than most :)

• Ready In: 35 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  cup  long-grain yellow rice
• 2 1⁄2 cups vegetable broth
• 2  tablespoons olive oil
• 1  tablespoon onion powder
• 1⁄4 teaspoon black pepper
• 1 1⁄2 teaspoons cumin
• 3⁄4 teaspoon  red cayenne
• 1  dash chili powder

Directions

1. Pour the veggie broth into a medium saucepan, and add the oil, garlic, and dry spices. Mix well.
2. Add the rice, turn the heat on, cover, and let simmer for 20-25 minutes.
3. Fluff the rice and stir well with a wooden spoon to properly disperse all the seasonings-- but do not rinse or drain as it will kill the taste and nutrients!
4. Goes awesome with refried beans!