1
Adjust rack to top position and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined.
Stir in rice, one of the stock concentrates (two for 4), 1¼ cups water (2¼ cups for 4), a big pinch of salt, and pepper. 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 use in Step 5.