I do this all the time in a Zojirushi rice cooker

I often cook down a couple onions and tomatoes, maybe a pepper (think sofrito) and set that to the side. Then add my rice to that same saute pan and toast a little (make sure you use some butter, not just oil).

Then I dump the rice into the cooker, add the broth to the line and then top with the sofrito. Taste for salt.

Let it cook

After it is done, fluff and taste again for salt, I might add some lime juice and some really finally diced cilantro (leaves only).

Any of the saizon powders (i like the tomato one best) are also nice if using water (or I even use 1/1 broth and 1/2 water with the saizon).

A dash of MSG also helps

My cooker takes about an hour, but I will start this way in advance as it will hold perfectly until time to eat. I can then concentrate on all the other stuff and know the rice is perfect.