Rice and Cumin

1. 1

   Heat the oil in a heavy saucepan with a lid.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

No additional tips available.