Ingredients:

  • 2 cups (390g) long-grain white rice
  • 2 tbsp (28g) neutral oil
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) tomato sauce
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) salt
  • 1/2 tsp (1g) ground cumin
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to remove excess surface starch. Shake well to remove as much water as possible.
  2. Enable the rice cooker's sauté function and add the neutral oil. Add the finely diced yellow onion and sauté for 3-4 minutes until translucent.
  3. Stir in the rinsed rice and minced garlic. Stir constantly for 5 minutes until the rice smells nutty and turns a light golden-brown.
  4. Stir in the tomato sauce, chicken broth, smoked paprika, ground cumin, salt, and black pepper. Ensure all spices are well incorporated and no clumps of paprika remain.
  5. Close the lid and set the rice cooker to the 'White Rice' or 'Standard' cycle. Cook until the cycle completes.