1
Adjust rack to top position and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot over medium heat. Stir in 1⁄4 tsp cumin (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. (Be sure to measure the cumin—we sent more!)
Stir in rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), a big pinch of salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.