1 cup (240 milliliters) frozen mixed peas and carrots
Heat vegetable oil in an oven-safe pot or casserole dish on medium-high heat on the stovetop.
Add onion, cinnamon, cumin powder and star anise. Stir to combine. Cook for two to three minutes or until spices are fragrant and onions are translucent. Add stock, rice, and salt to pot. Bring to a boil. Add peas and carrots. Turn down to medium-low heat. Cover and simmer for 12-15 minutes.
Remove from heat and let stand for two minutes. Fluff and serve.