One-pot tomato rice cooked in the rice cooker made its round on the internet for years now, so it’s definitely nothing new. Yet, I only finally got to try out the recipe recently. After reviewing a couple of recipes on social media and other channels, and one partially failed attempt (I had to flash-cook the rice a couple more times), this tweaked recipe is what works for me. The first attempt didn’t work because the recipes I found used white jasmine rice, while we preferred brown rice. This recipe is simple recipe but plenty flavorful, and it is currently our favorite quick dinner, especially on days that we have errands to run. We just put the rice to cook and return home to a welcoming smell of fragrant rice!
Once upon a time, say around three weeks ago, I was browsing the posts on my Facebook feed and saw a video by The Meat Man, and it caught my attention. We have been house-hunting out-of-state since March 2022, and the housing search intensifies from April as we are running out of time before the husband’s new job assignment begins in another state. Even before the stress builds up, I’ve favored easy recipes while juggling different tasks and hobbies. I am running out of executive functioning capacity with increasing pressure, so I go for easier than easy recipes. This is it!
I made some adjustments to the recipe to veganize the recipe, and we prefer brown rice to jasmine white rice. I also tweaked the sauce ingredients to incorporate my mom’s sauce in her rice cooker taro rice recipe. Instead of meat, I used the homemade washed flour seitan chick’n, which turned out perfect!
Insanely easy and flavorful rice cooker one pot tomato rice
This rice cooker tomato rice is easy to cook but flavorful to eat. On errand days, we put the rice to cook and come home to a welcoming smell of fragrant rice!
For the rice
Prepare the sauce
Mix all the ingredients for the sauce and set it aside.Ingredients: 3 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tsp sweet soy sauce (optional); 1 tsp hoisin sauce; 1 tsp sesame oil; 2 tbsp shaoxing cooking wine
Brown the seitan
Cut the seitan into the bite-sized cubes, and season the seitan with salt and sesame oil. Brown the seitan in a heated pan.Ingredients: 250g seitan chick'n; ¼ tsp salt; ½ tbsp sesame oil
Chop and rinse cabbageIngredients: 1 cup green cabbage
Wash and rinse rice
Wash and rinse the brown rice and transfer it to the rice cooker pot liner. Add water to the "2" marking under the "cup" reading in the liner.
*1½ regular measuring cup is equivalent to 2 cups of the small rice cup that comes with the rice cooker.Ingredients: 1½ cups brown rice
Slice the tomato into 6 sections and place it in the center of the rice in the rice cooker pot liner.Ingredients: 1 whole tomato
Add chopped cabbageIngredients: 1 cup chopped cabbage
Add thawed frozen vegetablesIngredients: 1½ cups frozen vegetables (thawed)
Add browned seitan
We use our homemade washed flour seitan, you can use vegan sausage or store-bought seitan.Ingredients: 250g seitan chick'n
Drizzle the sauce
Add minced garlicIngredients: 2 tbsp minced garlic
Cook the rice as usual
Choose the "brown rice" setting on the rice cooker and cook as usual.
Cooked in about 45 mins!
Mix well and serve
Goes well with cilantro or green onion
Serving Size 3
- Amount Per Serving
- Calories 547kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.2g6%
- Sodium 1873mg79%
- Potassium 493.95mg15%
- Total Carbohydrate 90.9g31%
- Dietary Fiber 8.2g33%
- Sugars 6.8g
- Protein 30.47g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Some recipes recommend reducing the water for the rice considering that there will be some fluid from the vegetables. For brown rice, reducing the water may result in uncooked rice -- speaking from experience!
- This tomato rice recipe is highly versatile, so you can replace the vegetables with what you have at home. I highly recommend green cabbage because it adds a natural sweetness to the rice.
- If using tofu in place of seitan, I recommend making tofu crumbles and only mixing in after the rice is cooked.