Heat the oil in a skillet over medium heat. Add the rice and toast it until it turns light gold and smells nutty. This is the “get-your-life-together” moment for flavor.

Add the onion and garlic. Sauté until the onion becomes translucent and friendly. If it starts crying, you’re doing it right.

Stir in the tomato sauce, cumin, chili powder, and paprika. Cook for 1–2 minutes to bloom the spices. Your kitchen should smell like a street cart in Mexico by now.

Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 15–18 minutes, until the rice is tender and the liquid is absorbed.

Stir in peas and corn, then re-cover and cook 2–3 minutes until heated through. If using, squeeze lime juice over the top for brightness.

Fluff with a fork, season with salt and pepper, and sprinkle chopped cilantro. Serve hot and smile—the hardest part is done.