First, prep the veggies by finely chopping the shallots and mincing the garlic. To have less sticky rice, I also recommend rinsing the rice before using.
Next, add the vegan butter to a saucepan and melt over medium heat.
Once the butter is sizzling, add the chopped shallots and minced garlic to the pan. Sauté over medium heat for 3-5 minutes.
Next, add in the rice and toast with the butter, shallots, and garlic for about 1 minute.
Add the vegetable broth, tomato sauce, paprika, and cumin. Stir together and bring to a simmer.
Reduce the heat to low, cover, and let simmer for 20-30 minutes until the rice is cooked and has soaked up all the liquid. While the rice is cooking, I recommend removing the lid and stirring the rice a few times so it does not stick to the bottom of the pan.
Once the rice is cooked, add in the lime juice and salt to your preference and stir to mix it into the rice.
Fluff the rice with a fork and serve with cilantro as a garnish or enjoy as is while warm!