2 cups long-grain parboiled rice
1/4 cup vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1/2 cup tomato paste
3 cups chicken or vegetable broth
1 tablespoon Shawarma spice blend
Salt, to taste
In a large pot, heat the oil over medium heat. Add onions and garlic, and cook until they're soft and translucent.
Add the tomato puree and tomato paste, stirring to combine.
Stir in the Shawarma spice blend and cook for 1-2 minutes.
Add the rice, broth, and salt. Bring to a boil, then reduce the heat to low.
Cover and cook for 25-30 minutes or until the rice is tender and has absorbed the liquid. Fluff with a fork and serve.