Rice and Cumin

Name: Rice and Cumin
Total time: 30 min
Yield: 6 servings
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

By Jacques Pepin

Total Time: 30 minutes
Rating: 5(27)
Comments: Read comments

Featured in: THE PURPOSEFUL COOK; Cusk, Spanish Style, Adds a Twist To Traditional Holiday Meals

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
Step 2
Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
Step 3
Fluff the rice with a fork and serve it with the cusk.

Private Notes

Leave a Private Comment on this recipe and see it here.