- 4 cups Basmati rice
- ½ cup olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken stock
- 2 Tbsp vegetable oil
- 3tsp somalian inspired blend
- 1 cup raisins (optional)
Step 1: Place the uncooked rice in a mesh colander and rinse it several times under cold, running water. Set aside.
Step 2: Heat a medium pot over medium heat. Once the pot is hot, add the oil and wait until the oil is heated and starts to shimmer. Add the sliced onions and cook until soft and brown, about 6 minutes.
Step 3: Add the salt, Somalian-inspired blend, stirring constantly, for 2 minutes.
Step 4: Add the drained rice to the pot and stir to coat the grains in the oil, onions, and spices. Cook for an additional 2-3 minutes, stirring frequently.
Step 5: Add the stock, stir, and bring to a boil. Once the pot is boiling, reduce the heat to low, cover, and cook for 15-20 minutes or until the rice is cooked through and the stock is all absorbed.
Step 6: add the raisin Fluff the rice with a fork and serve hot.