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Ingredients
2 tablespoons butter
2 tablespoons finely minced onion
1 small clove garlic
1 cup white rice
2 teaspoons ground cumin
1 ½ cups chicken broth
1 bay leaf
Salt and pepper to taste
Nutritional analysis per serving (4 servings)
43 grams carbs; 18 milligrams cholesterol; 267 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 356 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt half of the butter in a saucepan and add the onion and garlic. Cook, stirring, until wilted and add the rice and cumin. Stir to coat.
- Step 2
Add the chicken broth, salt, pepper and bay leaf. Cover and bring to the boil. Cook exactly 17 minutes. Uncover and stir in the remaining tablespoon of butter. Remove the bay leaf and serve.
Private Notes
Comments
If you read the original recipe, you'll note that this rice was suggested as an accompaniment for the Chili Verde (Green chili con carne ).
I would add just a bit more stock next time. All in all it was different and ok.