Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups vegetable broth (low-sodium if preferred)
- 1 (14.5 oz) can diced tomatoes (preferably fire-roasted)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped
- 2 tsp ground cumin
- 2 tsp chili powder
- Juice of 1 lime
- Salt to taste
- Oil for sautéing
Instructions
- Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- Set your rice cooker to ‘Sauté’ mode. Add a drizzle of oil and sauté the chopped onion until translucent.
- Stir in minced garlic, cumin, and chili powder; cook until fragrant (about 30 seconds).
- Pour in vegetable broth and canned tomatoes; stir well.
- Switch the rice cooker to ‘Cook’ mode and let it cook for about 20 minutes or until the liquid is absorbed.
- Fluff the rice with a fork and mix in fresh cilantro and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg