Heat 2 tsp oil in a boiling pan before adding the diced spring onion and garlic. When the onion starts to turn translucent, add the rice and stir while cooking for 2 mins. Add the spices, puree, mixed veg, 500ml boiled water + stock cube. Season well with salt and leave on medium-high heat, stiring occassionally. The rice is done when soft to eat and all water cooked away - water may need topping up before rice is fully cooked.