Tools

Option 1: Prep in frying pan, cook in rice cooker.

• Medium Frying Pan
• Rice Cooker
• Spatula
• Chopin' Knife
• Can Opener

Option 2: No rice cooker.

• Medium Frying Pan
• Medium sauce pan
• Spatula
• Chopin' Knife
• Can Opener

Prep

Standard:

• Chop the onion
• If using fresh veg rather than frozen, chop that up too
• Mince garlic and ginger if using fresh, else just measure it out and set it aside
• Measure your rice and rinse it for a little while to get the excess starch off
• Heat the cooking oil in your frying pan - medium heat
• Toss the onions, garlic and ginger into the frying pan and cook for a few minutes until fragrant - stir frequently
• Toss the drained rice, cumin and chili powder into the frying pan and cook until rice is just kinda browned - stir frequently.
• If using bullion heat about a quarter cup of water to boiling and dissolve the bullion in it (this is just to speed things along and make sure the broth is consistent)
• Open, drain and rinse beans (assuming they're canned).
• Add the beans, veg and rice/spice/onion mixture to your rice cooker
• Add the appropriate amount of broth (if using) or the pre-dissolved bullion and the remaining amount of water - for one cup rice you generally want an cup and a half of water. Since we used a quarter cup to prep the bullion this means add a cup and a quarter more water (for example)