~2 TBSP canola oil
3/4 c onion, finely chopped (I used a candy onion)
3 cloves of garlic, minced
1 c jasmine rice
1 tsp salt
1 TBSP curry powder (there are lots of curry options out there; I used Simple Truth Organic Curry Powder, mostly because it was on sale when I was shopping for it)
2 c vegetable or chicken stock (I used homemade chicken stock)
3/4 c golden raisins (these are optional, but look pretty in the rice and add a nice, little burst of sweetness)
- Pour the oil into a medium-sized skillet (that has a lid) and heat over low-medium; add the onion and garlic, cooking for about 4 minutes or so. Add the rice, salt, and curry powder and cook for about 1 to 2 minutes.
- Stir in the vegetable/chicken stock and increase heat to bring the mixture to a boil. Then, lower heat, cover with the lid, and cook for about 15 minutes, or until the liquid is absorbed.
- Add the raisins, fluff the rice, and enjoy!