Sauté aromatics: Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
Toast the rice: Stir in the rice and sauté for about 1 minute until lightly toasted.
Add spices & liquid: Stir in the turmeric, salt, cumin (if using), and black pepper. Pour in the broth (or water), and stir.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Fluff & serve: Remove from heat and fluff the rice with a fork. Serve as a side dish with grilled meats, curries, or vegetables.
4. Spanish Rice
Ingredients:
2 tbsp vegetable oil
1 cup long-grain white rice
½ small onion, finely chopped
2 cloves garlic, minced
1 ¾ cups chicken broth
1 cup tomato sauce
½ tsp ground cumin
½ tsp chili powder
Salt and pepper to taste
¼ cup chopped fresh cilantro (for garnish)
Instructions:
see next page
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