Mexican Rice - Center for Nutrition Studies

Ingredients

• 2 medium tomatoes
• ¼ cup diced white onion
• 3 garlic cloves
• ½ cup water
• 2 cups parboiled brown rice (see tips)
• ½ cup diced white onion
• 4 garlic cloves, minced
• ¾ tsp ground cumin
• 1 tsp garlic powder
• ¾ tsp salt, or to taste
• 1 ½ cups low-sodium vegetable broth
• Chopped cilantro, to taste