Fluffy, flavorful Spanish rice made effortlessly in your rice cooker. No burning, no stress just push start and let it shine.

Scale

1 cup long-grain white rice

2 tbsp olive oil

1/2 cup diced onion

2 garlic cloves, minced

3/4 cup tomato sauce

1 3/4 cups chicken broth

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

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Rinse the rice until the water runs clear and drain well.

Set your rice cooker to sauté (or use a skillet) to cook onion and garlic in olive oil.

Add the rice and toast for 2–3 minutes until lightly golden.

Stir in tomato sauce, chicken broth, and spices.

Close the lid and set to ‘white rice’ or your standard cook cycle.

When done, fluff gently and let rest 5–10 minutes before serving.

Substitute with vegetable broth for a vegan version.

You can stir in corn or peas after cooking for added texture.

Leftovers freeze well and reheat with a splash of broth.