1
In a small pot, combine stock concentrate, half the Southwest Spice Blend, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure the turmeric—we sent more), and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in rice and a pinch of salt. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
Swap in brown rice for jasmine rice; use 1¾ cups water (3½ cups for 4) and a pinch of salt. Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)