Vegan Curried Rice

I made this to go with the Naan. Very easy- and very good. I didn't have enough chili powder, and I don't know why you would only do 1 cup of water. I also used chicken bouillon - not vegan - oh well. And I forgot the pepper, oops.

Vegan Curried Rice

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• black pepper to taste
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon ground curry powder, or to taste
• 1 tablespoon chili powder, or to taste
• 1 cube vegetable bouillon
• 2 cups water
• 1 tablespoon soy sauce
• 1 cup uncooked white rice

1. Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.
2. Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.
3. Remove from heat and let stand 5 minutes.