INGREDIENTS:
1 cup long-grain white rice or basmati, thoroughly washed and drained.
1 cup vegetable broth.
1 cup tomato sauce or canned fire-roasted tomatoes.
1 cup mixed veggies (diced bell peppers, corn, carrots, peas, or onions).
Seasonings:
1 tsp cumin
1 tsp chili powder or smoked paprika
1 tsp garlic powder
1/2 tsp dried oregano
Salt to taste.
Optional: Use a splash of vegetable broth or water to prevent sticking instead of oil.
INSTRUCTIONS:
Prep: Wash the rice until water runs clear to prevent clumping.
Combine: Add the rice, vegetable broth, tomato sauce, veggies, and spices into the rice cooker pot. Instead of oil or butter, add a small splash (1-2 tbsp) of vegetable broth or water to keep ingredients from sticking.
Stir: Stir everything until well combined.
Cook: Close the lid and set to the regular rice setting (or “brown rice” setting if using brown rice).
Finish: Once finished, let it sit for 5-10 minutes, then fluff with a fork. Top with fresh cilantro and lime juice before serving.
Notes:
Adding a little extra vegetable broth or water helps prevent the rice and veggies from sticking or drying out during cooking.
This keeps the dish moist and flavorful without added fat.
If you want, you can also add a splash of lemon or lime juice at the end to brighten flavors further.