Toasted long-grain rice gets its signature golden color and nutty depth from a quick sauté in vegetable oil before anything else joins the pan. Diced onion and garlic build the aromatic base, while a smooth purée of Roma tomatoes plus a splash of tomato sauce gives the dish its bright, tangy backbone. Cumin and chili powder bring warmth without heat, and a final scatter of sweet peas adds pops of color and freshness right at the end. The whole thing steams low and slow until every grain is tender and fully infused with flavor, then rests so it fluffs up light and fork-tender. Finished with fresh cilantro, this comes together as a vibrant, comforting side that fits easily into a vegan spread. It's the kind of dish that makes plain rice feel like a whole event.
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Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
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