Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati also work well)
- 2 cups chicken broth (low sodium preferred)
- 1/2 cup tomato sauce or 2 tablespoons tomato paste
- 1 tablespoon vegetable oil or melted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- Optional: 1/2 cup frozen peas and carrots
- Optional: Fresh cilantro and lime wedges for garnish
Instructions
- Start by rinsing your white rice in a fine-mesh strainer under cold water. Continue rinsing until the water runs clear; this removes excess starch and prevents the rice from becoming sticky or gummy. Once rinsed, drain the rice thoroughly. In a small bowl, whisk together the chicken broth, tomato sauce, garlic powder, onion powder, cumin, and salt until the spices are well-integrated.
- Add the rinsed rice to the inner pot of your rice cooker. Pour the seasoned broth mixture over the rice and add the vegetable oil. Stir everything gently to ensure the rice is submerged and the ingredients are evenly distributed. If you are using frozen peas and carrots, add them now. Close the lid and select the “White Rice” setting or simply press the “Cook” button. Let the machine work its magic until it switches to the “Warm” setting.
- Once the rice cooker finishes its cycle, do not open the lid immediately. Let the rice sit undisturbed for 5 to 10 minutes; this allows the remaining steam to finish cooking the grains perfectly. After the rest period, open the lid and use a plastic rice paddle or a fork to gently fluff the grains. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice for a bright finish.
- Cook Time: 30 minutes