Rice Cooker Mexican Rice

We had an impromptu dinner with my sister and threw together some burritos. I cooked some Rancho Gordo San Franciscano beans in the IP and also the standard refried beans for E, but the highlight was the rice. E requested Spanish/Mexican rice, so we searched for recipes online. My last attempt  at Spanish rice years ago was a bit of a flop that tasted way too tomato-y. I hadn't re-attempted since!
E found one recipe, but it didn't appeal to me. The directions used a microwave, which we don't have, and it said it would take 30-40 minutes. My sister found an Instant Pot recipe, but since the beans were still cooking, I decided to go rogue and just use the rice cooker. I thought it turned out pretty good and even E complemented the rice.

We roughly followed the recipe from Tastes Better From Scratch in terms of ingredients, but here are the details used:

2 Tbsp olive oil
1.5 Cups white rice, we just used the short-grain rice we normally have, didn't have long-grain rice
1/4 onion, this was probably about 1/4-1/3 cup finely diced
2 garlic cloves
2 large/Med-large tomatoes finely diced
1 Tbsp tomato paste
1/4-1/2 tsp salt or to taste
1/8-1/4 tsp fresh ground pepper or to taste
1 Tbsp cilantro finely chopped

1. Saute the rice, onion, and garlic in oil in a saute pan for about 3-5 minutes until the onion and garlic become soft.
2. Transfer rice mix to the rice cooker, add the tomatoes, tomato paste, salt, and pepper with enough water to cook -I added water up to the "2" line in the rice cooker bowl. It was probably about 1-1.5 cups of water.
3. Set rice cooker to regular rice setting, on our Zojirushi, it is Reg/Sushi setting, and press start.
4. When rice cycle finishes remove bowl from cooker, add cilantro, and mix. Add any salt or pepper to taste.

If you want to make it spicier, you could probably add in some chopped jalapenos with the tomatoes, but we had some spice-averse kiddos who would be eating as well.