Ingredients
2 T olive oil
1 cup(rice measuring cup) brown rice
2 cloves of minced garlic
1/2 t ground cumin
1/2 c chopped onion
1 small chopped tomato
1 t mexican oregano
1 c low sodium chicken broth
1. Heat a skillet with the oil.
2. Add the garlic, cumin and onion and sautee until aromatic.
3. Add the rice and roast the rice until it turns a nice golden brown. 3-5 minutes.
4. Add the rice mixture into the rice cooker, along with the tomato, oregano and chicken broth. Turn on the rice cooker and it will let you know when yummy rice is ready.
On my rice cooker, there is a measuring line that helps you add the perfect amount of water for different types of rice. You may need more or less depending on your rice cooker. Just remember, the tomato will also contribute some moisture, so I just added enough broth to reach the line, and it happened to be 1 cup. If you are cooking on the stove, you may need more chicken broth since the water evaporates quicker.