| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 30 minutes |
| 2 | Tablespoon | Vegetable Oil |
| 1⁄4 | Onion (finely chopped) | |
| 1 1⁄2 | Cup | Rice |
| 3 | Clove | Garlic (chopped) |
| 1 1⁄4 | Cup | Chicken Broth |
| 8 | Ounce | Tomato Sauce |
| 1 | Teaspoon | Chili Powder |
| 1 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Garlic Powder |
| 1⁄2 | Teaspoon | Cumin |
| 1⁄4 | Cup | Peas (frozen) |
| 1⁄4 | Cup | Cilantro (chopped) |
1.Heat the oil in a saucepan over medium-high heat. Add the garlic, onion, rice and cook until translucent about 3-4 minutes; stirring frequently.
2.In a rice cooker add sautéed rice, chicken broth, tomato sauce, chili powder, salt, garlic powder, and cumin. Cover lid and turn on rice cooker.
3.Once the rice is done. Immediately open and add peas then stir. Close the rice lid and keep warm for an additional 20 minutes.
4.Add cilantro and stir, serve immediately.