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Preheat oven to 400°F/200 C.
In a mesh strainer, rinse rice until the water runs clear (see note 1). Spread out on a clean tea towel or a couple layers of paper towel to remove most of the moisture.
Wash and dry (or wipe clean) the mushrooms. Trim the stems and slice into ¼s. Mince also the garlic and dice the onion.
In an all-metal cast iron or other oven-safe pan, heat 2 tablespoons of olive oil on medium-high.
Add the mushrooms and cook for 2 minutes, stirring regularly, until starting to brown.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
Add the minced onion, garlic, and rice. Cook for 2-3 minutes, stirring consistently until the rice is slightly translucent.
Remove from heat and add in the spices, salt, broth, and tomatoes. Stir to evenly distribute everything.
Cover the pan completely with foil or a fitted (oven-safe) lid.
Bake for 30 minutes or until all the liquid is absorbed. Remove from oven and allow to sit for 5 minutes before fluffing with a fork and serving.
Garnish with fresh or dried parsley, chives, or nutritional yeast (or parmesan for non-vegans).
Serve and enjoy!