3 cups of white basmati rice; rinsed until liquid is clear
1/4 cup of oil
1 onion; sliced
1 c. frozen vegetables (I used peas an carrots.)
3 chicken cubes
4 cardamom pods
1 cinnamon stick
4 cups chicken stock (a little more might be needed)
1. Heat the oil in a flat bottomed pot.
2. Add onions, vegetables, chicken cubes, cardamom, cloves, and cinnamon; saute until the onion are
3. Stir in the rice and the chicken stock; cover and bring to a boil.
4. Reduce heat and cook until the rice is tender. This can take between 15 - 20 minutes.
5. Fluff with a fork.
Labels: Somali Rice