|Long grain brown rice||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||2 Cup (32 tbs), defatted|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Chopped celery stalks||4 Ounce|
|Ground cumin||1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
Lightly spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the rice, onions and garlic.
Cook until the rice is browned, stirring occasionally.
Stir in the broth, tomato sauce, celery, cumin and pepper.
Bring to a boil, then reduce the heat.
Cover and simmer about 45 minutes or until the liquid is absorbed.