Ingredients

• 1 cup long-grain white rice (jasmine or basmati work well)
• 2 tablespoons neutral oil (avocado or vegetable)
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon turmeric or annatto (optional, for color)
• 1¾ cups chicken or vegetable broth (low sodium)
• ½ teaspoon salt, or to taste
• Optional: 1 small bay leaf, 1 chopped green or poblano pepper
• Optional garnish: fresh cilantro or lime wedges

Directions:

1. Rinse the rice in a fine-mesh strainer under cool running water until water runs mostly clear. Drain thoroughly.
2. In a skillet over medium heat, heat the oil. Add the drained rice and toast it, stirring often, for 5–6 minutes until golden and fragrant.
3. Push rice to the edges of the pan, leaving a well in the center. Add the tomato paste and let it cook in the oil for 1 minute, stirring gently to caramelize. Then stir it into the rice.
4. Add cumin, paprika, oregano, turmeric (if using), and salt. Stir everything together to coat the rice evenly with the spices.
5. Transfer the seasoned rice mixture into the rice cooker pot. Add 1¾ cups of broth and the optional bay leaf or chopped pepper, if using. Stir to distribute evenly.
6. Start your rice cooker on the regular white rice setting. Do not open the lid until the cycle is complete.
7. Once done, let the rice sit in the warm cooker for 5–10 minutes before opening the lid. Fluff with a fork and remove the bay leaf if used.