Yield: 6 servings | Prep time: 10 minutes | Cook time: 25–30 minutes
Ingredients
· 2 Tbsp olive oil or vegetable oil
· 1 small yellow onion, finely chopped
· 2 cloves garlic, minced
· 1½ cups long-grain white rice, rinsed and drained well
· 1½–2 tsp Golden Womb Spice Blend
· 1 (8 oz) can tomato sauce
· 2¼ cups vegetable or chicken broth (plus more as needed)
· ½ tsp kosher salt, or to taste
· 2 Tbsp chopped fresh cilantro, for garnish
· Lime wedges, for serving
Instructions
Toast the rice. Heat the oil in a medium saucepan or deep skillet over medium heat. Add the onion and cook 4–5 minutes until softened. Add the garlic and cook 30 seconds more.
Bloom the spices. Stir in the Golden Womb Spice Blend and cook for 30 seconds, until fragrant: this wakes up the turmeric, cinnamon, cardamom, and ginger.
Toast the rice in the spiced oil. Add the rinsed, drained rice and stir to coat. Cook, stirring occasionally, for 3–4 minutes, until the grains turn opaque and lightly golden at the edges.
Add the liquid. Stir in the tomato sauce, broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and the liquid is absorbed. If using peas and carrots, scatter them on top in the last 5 minutes and re-cover.
Rest. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Serve. Garnish with cilantro and serve with lime wedges.
Notes
· On the blend: The turmeric gives the rice a warm golden color that plays nicely with the tomato, while the cinnamon, nutmeg, cardamom, and ginger add a subtle sweet-spice aroma. Start with 1 1⁄2 teaspoons: the cinnamon and nutmeg can dominate if overused: and add more to taste.
· Rinsing matters: Rinse the rice until the water runs mostly clear to remove surface starch, which keeps the grains separate rather than sticky.
· Shatavari note: Shatavari is mild and earthy, so it blends in easily here without overpowering the dish.
· Make it a meal: Add a cup of cooked black beans or shredded chicken in step 4 for a heartier version, adjusting broth as needed.
