Rice Cooker Paella

One Pot Wonder: Easy Rice Cooker Paella

June 24, 2016

Let’s face it, planning meals ahead of time is often the last thing on our minds and commuting home from work is draining. It becomes too easy to succumb to the lure of fast food. (Who can say no to that juicy fried chicken they didn’t have to slave over?) But it comes at a price, literally and figuratively. Frequently eating out can take its toll on our budget and health.

What if we told you that we have a solution for this conundrum? Requiring only a little prep, our recipe for a rice cooker paella is an easy dinner you can momentarily forget while you relax at home.

Rice Cooker Paella

Filipino cuisine has been irrevocably changed by the Spaniards. (This usually happens after one has been colonized for over three centuries.) One of the more well-known dishes from Spain, the paella has been at the forefront of Spanish cuisine’s representation in the country. Originally from the Valencian region in Spain, the paella was born out of the union of different cultures. The dish grew in popularity during the 19th century in Spain and crossed oceans to different countries.

While the essential ingredients are kept intact in the Philippines, the country’s take on the dish features locally available ingredients in lieu of the classically-favored fare. As is expected when a culture adapts a dish, the paella becomes altered to fit the preferred flavors and textures of Filipinos. Thus, the paella we know and love fits the Filipino tastebud, compared to its authentic Spanish counterpart.

Rice Cooker Paella

The flavors you associate with local paella can be found in this dishsavory and rich. Tomatoes cut through the richness of the dish, lending a slight fruitiness while the chorizo adds more flavor and a spice to the paella. Despite the ease of this dish, the flavor and complexity you associate with paella is not compromised in any way.

Rice Cooker Paella

Yield: 8 servings
Time: 55 minutes (20 min prep / 35 min cooking)


  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 bay leaf
  • 1 can diced tomato, with liquid
  • 5 cups low-sodium vegetable or chicken broth
  • 1 pack paella mix
  • 3 cups short grain rice
  • 1 can chorizo sausage
  • ½ cup frozen peas, defrosted
  • 10 pieces black olives, sliced
  • salt and pepper, to taste
  • freshly chopped parsley, for garnish
Rice Cooker Paella


  1. Prepare all the ingredients, and heat the broth until boiling.
  2. Combine all ingredients except parsley in the rice cooker. Cook until soft and fluffy, around 35 minutes.
  3. Garnish with chopped parsley and serve immediately.
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

8 comments in this post SHOW

8 responses to “One Pot Wonder: Easy Rice Cooker Paella”

  1. Thaddeus D says:

    I had high hopes for this website but you broke my heart with this tasty rip-off video. C’mon guys you’re much better than this.

    • Bernice Escobar says:

      Hi Thaddeus, we’re sorry that you feel that way. Down here at Pepper, we appreciate originality and recognize that it is birthed from a difficult trial and error process. Firstly, thank you for pointing out that our video is aesthetically similar to another website’s. We’ll take that into account for following videos. Secondly, we’d like to clarify that, we felt that our approach was the best way to showcase the process in creating this recipe, as is always the case in our shoots.

    • Carla Patricia Uy says:

      Tasty doesn’t own the top view camera angle. They didn’t copy a recipe from Tasty or anything. They simply used a camera angle Tasty uses a lot. That doesn’t mean they’ve copied Tasty.

      • Thaddeus D says:

        Hi Ms. Uy,
        I think you have excellent and really fast typing skills as it looks like you did not read my and Ms. Escobar’s FULL comments. We were referring to the VIDEO and NOT about the recipe or “anything”. You are correct that Tasty does not own that specific camera angle or shot that Pepper used, but my point was if you watch a Tasty vid and the vid that Pepper made for the recipe, you would immediately say it is Tasty’s or in Ms. Escobar’s own words the vid is “aesthetically similar” to Tasty’s vids. I’m a big fan of this site since 2012, clicking and ad or two a day to help them out as they rarely do sponsored content. This is my first time to comment on article as i feel that I need Pepper to hear what their readers are thinking or saying, which will help them become the best.

        • Carla Patricia Uy says:

          Hi! Sorry, I thought that you were also accusing Pepper of getting their recipe from Tasty. And I’m taking that as a compliment, thanks.

          I spent a couple minutes looking through food videos on facebook so I could see your claim for myself; however I didn’t really think that Pepper’s video is so similar to Tasty’s that you could call it a rip-off. If you study other food videos (ex. the ones from Yummy and Cosmo) that aesthetic trend is already so common. Tasty is known for it… and Buzzfeed food, and Yummy, and Cosmo, and so on. It’s not something that is solely Tasty’s. YMMV, I suppose.

          It’s like accusing Selena Gomez of ripping off Kendall Jenner because she wore a certain crop top– since it’s Jenner’s “style”. But the truth is that crop tops are trendy right now and everybody is wearing them. Hope that analogy made sense to you. 🙂

  2. Mike De La Cruz says:

    Cool recipe! Tried it out last weekend, used jasmine rice, so mine needed a bit more seasoning but pretty solid quick go-to recipe to impress the barkada. I loved the video, makes it all nice and simple for one pot cooking. Potatoes will potate!

  3. Jay says:

    Now i wonder if i could add mussels to this for that closer to the real thing… Would you suggest cooking the mussels separately or together???

    • Bernice Escobar says:

      Hi Jay, adding uncooked mussels into the pot will contribute to the flavor of the dish but will add some of its water into the rice, this might make your rice too mushy. I suggest adjusting the amount of broth, it shouldn’t be too much though 🙂 Just make sure your mussels are cleaned before adding these. Let us know how your version comes out! 🙂

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