Spices and nuts make for a really tasty rice bowl.
1 small onion, chopped
1 1/4 cup long-grain rice, washed
1 teaspoon curry powder
1/4 cup raisins
1/2 cup cashew nuts
1 teaspoon granulated chicken stock, dissolved in 1 1/2 cups water
oil, for sauteing
In a small sauté pan over medium heat, heat oil and then sauté onions until translucent. Add rice and sprinkle in curry powder. Stir until the rice is coated with the flavored oil. Stir in raisins and cashews.
Transfer rice mixture to a rice cooker. Pour in 1 cup stock, stir, and cover. Turn on cooker. Once it turns off, pour in the remaining stock, stir and turn on again. The second time it turns off, let rice rest 10 minutes before fluffing cooked rice. Serve immediately.
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