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In a small pot, combine rice, stock concentrate, ¾ cup water (1½ cups for 4 servings), ¼ tsp Tunisian Spice (½ tsp for 4), and a big pinch of salt and pepper. (You’ll use the remaining 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.