Ingredients
Scale
- 1 cup long grain white rice
- 2 cups low-sodium vegetable broth
- ¼ cup fresh cilantro, chopped
- ½ cup bell peppers, diced (red and green)
- Juice of 1 lime
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Rinse the rice under cold water in a fine mesh strainer until the water runs clear.
- Optional: Sauté diced bell peppers in olive oil in the rice cooker for about 3-4 minutes until softened.
- Add rinsed rice to the cooker along with vegetable broth, lime juice, garlic powder, cumin, salt, and pepper. Mix well.
- Close the lid and set to cook mode; allow approximately 20 minutes for cooking.
- Once finished, let the rice sit for 5-10 minutes without lifting the lid.
- Fluff with a fork and top with fresh cilantro before serving.
Notes
- For added texture, include corn or swap in your favorite vegetables.
- Adjust spices to suit your taste; add jalapeños for heat if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 0g
- Sodium: 410mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg