Ingredients
1 ⅔
cups chicken stock, warmed
¼
cup tomato paste
1 ½
teaspoons onion powder
½
teaspoon ground coriander
¼
teaspoon ground cumin
¼
teaspoon freshly ground black pepper
1
tablespoon neutral oil, such as canola or vegetable
3
garlic cloves, thinly sliced
1
cup long-grain white rice
½
cup frozen mixed vegetables (or fresh or frozen corn)
Salt
Preparation
- In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
- In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
- Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.
Dining and Cooking