First, wash the rice thoroughly and soak it in warm water for about 20 minutes. Then, drain it and rinse it again with lukewarm water.
In a deep pot, heat some oil over medium heat and sauté the chopped onion and garlic until they turn golden. Add the peas, mushrooms, corn, and carrots, and stir them on the heat until the ingredients soften.
Pour in the water, add salt, cinnamon, ginger, cumin, and the stock cube. Keep these ingredients on the heat until they reach a boil, then add the rice. Once it boils again, reduce the heat, cover the pot, and let it cook for about 30 minutes until the ingredients are cooked through.
You can garnish the dish with chopped parsley before serving. Enjoy your meal!
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
