Rice and Cumin

Name: Rice and Cumin
Ingredients: 2 tablespoons olive oil; 1 onion (5 ounces), chopped (about 1 cup); 2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons); 2 cups long-grain converted rice; 1 tablespoon ground cumin; 4 cups unsalted, homemade chicken stock or canned low-salt chicken broth; Salt to taste

7 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 onion (5 ounces), chopped (about 1 cup)
2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons)
2 cups long-grain converted rice
1 tablespoon ground cumin
4 cups unsalted, homemade chicken stock or canned low-salt chicken broth
Salt to taste

Directions

1

Heat the oil in a heavy saucepan with a lid.
2

When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
3

Add the garlic; then, stir in the rice and cumin.
4

Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth.
5

Bring to a boil, uncovered, stirring occasionally, over high heat.
6

Then, reduce the heat to low, cover, and cook for 20 minutes.
7

The liquid should be completely absorbed by the rice, which should be tender.
8

Fluff the rice with a fork and serve it with the cusk.