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In a small pot, combine stock concentrate, half the Southwest Spice, ¼ tsp turmeric (½ tsp for 4 servings), and ¾ cup water (1½ cups for 4). (Be sure to measure the turmeric—we sent more.) 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.