1
Heat a drizzle of oil in a small pot over medium heat. Add half the turmeric (all for 4 servings) and half the smoked paprika (you’ll use the rest later); cook, stirring occasionally, until fragrant, 30 seconds.
Add rice, stock concentrates, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.