Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the minced garlic to the pan and fry for about 1 minute until fragrant.

Add the sliced mushrooms, chopped broccoli florets, cooked chicken slices, and cooked potato cubes to the pan.

Stir in the medium salsa and season with salt and pepper.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10 minutes, stirring occasionally.

Once the vegetables are tender and the chicken is heated through, add the cooked rice to the pan.

Stir well to combine.

Let the pilaf stand for 5 minutes before serving to allow the flavors to meld together.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the shrimps and minced ginger to the pan.

Sauté for about 1 minute until the shrimps start to turn pink.

Stir in the onion powder, tomato paste, and garlic powder.

Cook for another minute until fragrant.

Add the chunky salsa to the pan and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10-12 minutes, or until the shrimps are cooked through, stirring occasionally.

Once cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the mixed vegetables and minced ginger to the pan.

Sauté for about 1 minute until the vegetables start to soften.

Stir in the onion powder and tomato paste.

Cook for another minute until fragrant.

Add the cooked potato cubes (if using) to the pan.

Sprinkle the garlic powder over the vegetables and potatoes, and stir to coat evenly.

Stir in the chunky salsa and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, or until the vegetables are tender, stirring occasionally.

Once cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the chopped onions and minced ginger to the pan.

Sauté for about 5 minutes until the onions are translucent.

Stir in the garlic powder and cook for another minute until fragrant.

Add the boiled chickpeas and cooked potato cubes (if using) to the pan.

Sprinkle the turmeric powder over the chickpeas and potatoes, and stir to coat evenly.

Stir in the chunky salsa and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 15 minutes, stirring occasionally.

Once heated through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the cumin seeds and minced ginger to the pan.

Fry for about 1 minute until fragrant.

Add the chopped cauliflower and cooked potato cubes to the pan.

Sprinkle the turmeric powder over the vegetables and stir to coat evenly.

Stir in the chunky salsa and season with salt.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 12-15 minutes, or until the cauliflower is tender, stirring occasionally.

Once the vegetables are cooked through, remove the saucepan from heat.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the minced garlic to the pan and sauté for about 1 minute until fragrant.

Add the sliced mushrooms and chopped broccoli florets to the pan.

Cook for about 5 minutes until the vegetables start to soften.

Sprinkle the ground cinnamon over the vegetables and season with salt.

Stir well to combine.

Cover the saucepan with a lid and cook on medium-low heat for 8-10 minutes, or until the broccoli is tender, stirring occasionally.

Once the vegetables are cooked, add the cooked rice to the pan.

Stir well to combine all ingredients.

Let the pilaf stand for 5 minutes before serving to allow the flavors to meld together.

Garnish with fresh cilantro/coriander leaves before serving.

Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the chopped onions, sliced mushrooms, and finely chopped green bell pepper to the pan.

Sauté for about 5 minutes until the vegetables start to soften.

Stir in the diced tomatoes, uncooked rice, chili powder, and salt.

Add 2 1/2 cups of lukewarm water to the pan.

Stir well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 25-30 minutes, or until the rice is cooked and the liquid is absorbed, stirring occasionally to prevent sticking.

Once cooked, remove the saucepan from heat.

Garnish the jambalaya with fresh cilantro/coriander leaves.

Serve hot, optionally with hot sauce on the side for extra heat.

Heat the oil in a large non-stick frying pan or skillet over medium heat.

If using shrimp, add them to the pan and cook for about 2-3 minutes until they turn pink and opaque.

Remove them from the pan and set aside.

In the same pan, add the diced tomato and cook for about 2 minutes until it starts to soften.

Stir in the cumin powder, coriander powder, turmeric powder, and chili powder.

Cook for another 2 minutes to toast the spices.

Add the Gumbo blend to the pan and season with salt and pepper.

Cook for about 10-12 minutes, stirring occasionally, until the vegetables are tender.

If using shrimp, add them back to the pan at this point.

Once the Gumbo blend and shrimp are cooked, add the cooked rice to the pan and mix well.

Cook for an additional 2-3 minutes until everything is heated through.

Adjust seasoning if necessary.

Serve hot, garnished with fresh cilantro if desired.

Heat the oil in a large non-stick frying pan or skillet over medium heat.

Add the cumin seeds to the pan and fry for about 1 minute until they begin to sizzle.

Stir in the diced tomato, ginger paste, and garlic paste.

Cook for about 3-4 minutes until the tomatoes start to soften.

Add the cooked potato cubes, broccoli florets, turmeric powder, chili powder, salt, and half a cup of lukewarm water to the pan.

Stir well to combine all ingredients.

Cover the pan and cook on medium-low heat for about 15 minutes, or until the broccoli is tender and cooked through, stirring occasionally.

Once cooked, remove the pan from heat.

Garnish with fresh cilantro/coriander leaves.

Serve hot, accompanied by rice or naan bread if desired.