Place a skillet on stove top and heat the oil on medium high heat until hot. Add rice, stir constantly and cook til lightly golden. Remove from heat and set aside.
Add chicken bouillon to crock pot. Crush with fork. Add Cumin, Garlic Powder, Salt and Pepper.
Add hot water, tomato sauce and juice from one lemon to crock pot and stir until well mixed.
Add browned rice to crock pot. Cover and cook on high.
After about an hour or so, check to see if water is boiling, if so, remove lid. Depending on your crock pot it may be sooner.
Cook for 5-6 hours uncovered and on high until all water is evaporated.
After cooling rice for 15 minutes, stir well and serve.
Tips: Never stir rice while cooking and keep the lid off after the first hour, if not you'll have mushy rice. When checking to see if water is absorbed use a fork and part the rice a bit to see to bottom. Cover back up if water hasn't absorbed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1536g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1023 (69%)|
|Amt Per Serving||% DV|
|Total Fat 113.6g||152 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 60.9g|
|Cholesterol 0.9mg||0 %|
|Sodium 141.7mg||5 %|
|Potassium 521.5mg||14 %|
|Total Carbohydrate 113.6g||33 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 103.7g|
|Protein 13g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1479
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