Cumin Rice Recipe

Name: Cumin Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/4 cup finely chopped onion; 1 teaspoon minced garlic; 1 cup converted rice; 1/2 teaspoon ground cumin; Salt and freshly ground pepper to taste; 1 1/2 cups fresh or canned chicken broth or water; 2 sprigs parsley; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf

Servings: persons

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup converted rice
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth or water
2 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

1
Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid.
2
Add the onion and garlic and cook, stirring, until wilted.
3
Add the rice, cumin, salt and pepper.
4
Stir briefly over low heat until the grains are coated with butter.
5
Stir in the broth and make sure there are no lumps in the rice.
6
Add the parsley, thyme and bay leaf.
7
Bring to a boil, cover and simmer over low heat.
8
Cook for 17 minutes.
9
Discard the parsley and thyme sprigs and bay leaf.
10
Using a fork, stir in the remaining butter.
11
If the rice is not to be served immediately, keep it warm.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup finely chopped onion, 1 teaspoon minced garlic, 1 cup converted rice, and more.

Yes, Cumin Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cumin Rice

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