Ingredients:

  • 2 cups long-grain white rice
  • 2 1/2 cups low-sodium vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Place the rice in a fine-mesh strainer and rinse under cold running water for 60 seconds until the water runs clear, then shake well to remove excess moisture.
  2. Set the rice cooker to Sauté mode, add the olive oil, and let it shimmer.
  3. Stir in the diced onion and red bell pepper and cook for 3–4 minutes until the onions become translucent.
  4. Add the minced garlic and cook for 30 seconds until fragrant, ensuring it does not brown.
  5. Stir in the tomato paste, smoked paprika, and cumin; toast the paste for 1–2 minutes, stirring constantly, until it turns a deep brick red.
  6. Add the rinsed rice to the pot and stir for 2 minutes until every grain is coated in the aromatic oil and looks glossy.
  7. Pour in the low-sodium broth and add salt and pepper, stirring once to combine.
  8. Close the lid and set the rice cooker to the White Rice or Standard cycle.
  9. Once the cycle completes and switches to Warm, let the pot sit undisturbed for 10 minutes to allow residual steam to finish the center grains.
  10. Open the lid and gently fluff the rice with a silicone spatula or fork.
  11. Drizzle the fresh lime juice over the top, fold it in gently, and garnish with chopped cilantro before serving.