Place a dry skillet over medium heat and toast the rice until golden and fragrant.

Add the oil and half of the chopped onion and sauté until the onion softens.

Then place the rice mixture in your greased inner pot of your rice cooker.

Then add the oregano, chicken broth, the other half of the paprika, and diced green chiles. Mix well.

Cook the rice per rice cooker instructions.

Meanwhile, in a skillet, with the remaining oil, sauté the other half of the onion with corn and garlic until the onions are translucent.

Then add diced tomatoes, and cook until the liquid reduces to about one quarter.

Add the cumin and other half of the paprika and stir to bloom the spices.

When rice is done, put in a large bowl. Add your sautéed veggies, and mix to combine.

Add salt and pepper to taste, and serve warm with sour cream, or cilantro or parsley, if you choose.