Ingredients:
- 2 cups (470 ml) Jasmine rice, rinsed
- 2 cups (470 ml) water
- 1 bouillon cube
- 2 tablespoons (30 ml) onion powder
- 1 tablespoon (15 ml) chili powder
- 1 tablespoon (15 ml) ground cumin
- 1 tablespoon (15 ml) paprika
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) ground oregano
- Salt
- 1 cup (240 ml) frozen Asian vegetable mix
Method:
In a rice cooker, combine the rice, water, bouillon cube, onion powder, chili powder, cumin, paprika, garlic powder, and ground oregano.
Season with salt and add the frozen vegetables.
Start the rice cooker.
Once cooked, fluff the rice with a fork and serve immediately.