Cinnamon-Spiced RiceRomulo Yanes
Recipe information
Total Time
45 min
Yield
Makes 6 to 8 servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.