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In a small pot, combine rice, one of the stock concentrates, ¾ cup water, ¼ tsp Tunisian Spice, and a big pinch of salt and pepper. (For 4 servings, use two of the stock concentrates, 1½ cups water, and ½ tsp Tunisian Spice.) (You’ll use more Tunisian Spice later.) 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 serve.