1 ½cupsgluten free chicken stockveggie stock or water
In a medium saucepan, sauté onion in oil until translucent. Add garlic and rice and sauté 1 to 2 minutes more.
Add spices, stir well, then add water and stock. Bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and let sit for 5 minutes. Fluff rice with a fork and serve.