Ingredients
- 1 med onion, chopped
- 3 garlic cloves, chopped
- 3/4 tsp cumin seeds
- 1 (3 inch) cinnamon stick
- 2 Tbsp olive oil
- 1 1/2 cups long grain rice
- 2 1/2 cups low-sodium chicken broth
- 3/4 tsp sugar
- 3/4 tsp black pepper
- 1 tsp salt
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Cumin Rice
Time: 15 minutes prep, 30 minutes cook
Servings: 6
Directions
- Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a large saucepan over medium heat. Stir until onion softens - 3 minutes. Add rice and cook, stirring, for 2 minutes.
- Stir in the broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tencer and liquid is absorbed, about 15 minutes.
- Remove and let stand, covered, for 5 minutes. Fluff rice with a fork and discard cinnamon stick if desired.
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Summary
This rice is a delicious mix of cumin and cinnamon. It provides a nice, slightly sweet flavor, that is a perfect complement to any middle eastern dish. The only dishes I would avoid serving this with are sweet dishes with dates, figs, etc. I served it with my Braised Lamb with Beans. It was great!
Reviews
July 6, 2008
This is a great rice dish to add to any seafood or middle eastern platter.I've cooked/tasted this recipe!
February 26, 2011
I really liked this. It seems like it would be great for breakfast.
I ran out of chicken broth so I finished it off with vegetable broth...works just as well...I've cooked/tasted this recipe!
February 17, 2014
I sub. The broth with 2 boil lion cubes along with water, I didn't have broth. Everyone liked it. Next time I will use broth to see if there is a difference.I've cooked/tasted this recipe!
