Ingredients
Scale
- 1 cup long-grain rice
- 1 cup tomato sauce
- 2 cups vegetable broth (or chicken broth)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
Instructions
- Rinse the long-grain rice under cold water until clear to remove excess starch.
- In a skillet over medium heat, sauté chopped onion and minced garlic until soft and fragrant.
- Stir in tomato sauce, cumin, and chili powder; cook for another 3-5 minutes.
- Transfer the sautéed mixture to the rice cooker. Add rinsed rice and vegetable broth; stir gently to combine.
- Close the lid and select the appropriate cooking setting on your rice cooker (white or brown rice).
- After cooking, let the rice sit covered for 10 minutes before fluffing with a fork. Garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg