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:
- Rinse the rice in a fine-mesh strainer under cool running water until water runs mostly clear. Drain thoroughly.
- 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.
- 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.
- Add cumin, paprika, oregano, turmeric (if using), and salt. Stir everything together to coat the rice evenly with the spices.
- 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.
- Start your rice cooker on the regular white rice setting. Do not open the lid until the cycle is complete.
- 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.