Step 1

In a sieve or colander, wash the rice thoroughly. Drain, and set aside.

Step 2

Heat 2 tablespoons of olive oil over medium high heat in a non-stick saute pan.

Step 3

Saute the red onion for 2 minutes. Add the rice and stir fry for about 3 minutes, or until the rice kernels are golden brown.

Step 4

Add the garlic, tomato paste, chipotle paste and cumin and saute for a further 30 seconds.

Step 5

Scrape your Mexican rice into your rice cooker and add the vegetable broth. Put the lid on your rice cooker, and it set it to white rice.

Step 6

When the rice cooker switches to warm, allow the rice to rest for 10 minutes on the warm setting.

Step 7

Squeeze the juice of one lime into the rice and stir in the chopped cilantro.