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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 medium onion, chopped |
3 garlic cloves, chopped |
3/4 teaspoon cumin seeds |
1 (2 1/2- to 3-inch) cinnamon stick |
2 tablespoons olive oil |
1 1/2 cups long-grain white rice |
2 1/4 cups reduced-sodium chicken broth |
3/4 teaspoon sugar |
3/4 teaspoon black pepper |
1 teaspoon salt |
Directions:
1. Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
2. Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.
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