Pomegranate Cilantro Rice 3 Steps
In a medium saucepan, heat oil over medium heat then add onion. Sauté for 7 minutes or until just beginning to colour. Add more oil if it is burning quickly. Add curry powder, garlic powder and salt. Toast spices for 2 minutes. Turn the heat up to high, add chicken stock and cover with lid. Measure rice while you wait for stock to boil. Once liquid boils, add rice and stir quickly. Cover and reduce the heat to a very low simmer. Tip: Do not open lid, you should see a very small amount of steam leaving the pot.
Cook for 13 minutes, turn off heat and let rice sit covered for another 7 minutes to steam.
Once rice has steamed, add the toasted almonds, 1/4 cup cilantro, 1/4 cup pomegranate seeds and season with salt. Garnish with remaining cilantro and pomegranate seeds.