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Ingredients
2 tablespoons olive oil
1 onion (5 ounces), chopped (about 1 cup)
2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons)
2 cups long-grain converted rice
1 tablespoon ground cumin
4 cups unsalted, homemade chicken stock or canned low-salt chicken broth
Salt to taste
Nutritional analysis per serving (6 servings)
61 grams carbs; 5 milligrams cholesterol; 348 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 601 milligrams sodium; 9 grams protein; 4 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
Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
- Step 2
Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
- Step 3
Fluff the rice with a fork and serve it with the cusk.
Private Notes
Comments
Put half liquid in rice cooker then add rice once crisped. Top off liquid required.