Cumin Rice

Ingredients

• 2 tablespoons butter
• ¼ cup finely chopped onion
• 1 teaspoon minced garlic
• 1 cup converted rice
• ½ teaspoon ground cumin
• Salt and freshly ground pepper to taste
• 1 ½ cups fresh or canned chicken broth or water
• 2 sprigs parsley
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 1 bay leaf

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    261 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 16 milligrams cholesterol; 589 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
2. Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
3. Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

30 minutes