Ingredients:

  • 1 cup Jasmine rice (200g)
  • 2 cups vegetable broth or water (480ml)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup frozen peas (150g)
  • 1 teaspoon ground cumin (2g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • Fresh cilantro or parsley for garnish (optional)

Instructions:

  1. Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
  2. In a medium saucepan, heat olive oil over medium heat. Sauté diced onion until translucent (about 3-4 minutes). Add minced garlic and sauté for an additional minute.
  3. Add diced carrot and cook for another 3 minutes, until slightly softened.
  4. Stir in the rinsed jasmine rice, ground cumin, salt, and black pepper. Cook for 2 minutes to toast the rice.
  5. Pour in the vegetable broth (or water). Bring to a boil.
  6. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
  7. After 15 minutes, stir in the frozen peas and remove from heat. Let it sit, covered, for another 5 minutes.
  8. Fluff the rice with a fork, garnish with fresh herbs, and serve warm.