Heat the olive oil in a pan. Saute the garlic, onion, sun-dried tomatoes and chili until fragrant, about a minute.
Add the rice. Stir to coat each grain with oil.
Pour the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper (how much depends on how well-seasoned the broth already is), and the cumin. Turn on the rice cooker and cook the rice as you normally would.
When the rice is done, leave it in the cooker for another ten minutes. Then, fluff the grains with a fork and stir in the parsley, cilantro and lemon juice. Add more salt and pepper, if needed.