The thing missing with this to me is that the rice should be cooked a few minutes in the hot oil before the onions are done. Then the spices and tomato paste (do not substitute sauce) should be added and stirred around until the rice is a sticky mess. Then add the broth. The "frying" of the rice seems to keep it from getting mushy. Also, be sure your liquid level (including the liquids from the veggies/paste) are in line with what is recommended for the type of rice you are cooking. No idea how this would turn out with instant rice, but I hate the stuff so I am a bit biased. I also like to add some carrots (first) and some cilantro (after cooking), but to each his own.

Reviewed On: Aug. 3, 2009