Put chicken broth, onion powder, cummin and chilli powder into rice cooker (or pot on medium high) and turn onto slow cook, to begin pre-heating.

Brown rice in melted butter. Once rice is brown pour into chicken broth. In hot pan (used for browning rice) brown stewed tomations (juice drained into chicken broth mixture), green chiles and garlic in a little butter, for about 3 minutes to brown.

Once done add to chicken broth mixture. Cook in rice cooker until done or for 45 minutes covered on low simmer (on the stove). Stir in cilantro once cooked and then serve.