My husband gets very tired of plain brown rice in his lunch, and I like a bit of variety as well so I decided to make a healthier, vegan version of Spanish style rice. -2 cups uncooked brown rice -1 can low-sodium diced tomatoes -1 packet of low-sodium condensed vegetable broth (or bouillon) -1/2 cup of chopped celery -dash of onion salt (can substitute powder) -dash of garlic salt (can substitute powder) Brown the uncooked brown rice in some cooking spray, sort of how you cook rice-a-roni. Put all the ingredients in a rice cooker, fill rice cooker with water to about 4 1/2-5 cups once all the ingredients are in and let the rice cooker do the rest. This fluffed up to about 6 cups and by my calculations is about 233 calories per cup.