This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
- Serves: 4 persons
- 2tablespoons butter
- 2tablespoons finely minced onion
- 1small clove garlic
- 1cup white rice
- 2teaspoons ground cumin
- 1 ½cups chicken broth
- 1bay leaf
- Salt and pepper to taste
Step 1Melt 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 2Add 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.