A couple of teaspoons of aromatic spices do wonders to perk up plain white rice. So do the Mexican techniques of frying the rice first, and using broth instead of water. Cumin and coriander work well together, along with fresh cilantro leaves.
- 1 ½ tablespoons vegetable oil or light olive oil (not extra virgin)
- ¼ cup finely chopped red onion
- 1 clove garlic, minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 cup rice
- 2 cups chicken broth
- 2 tablespoons chopped cilantro
- Salt to taste
Heat the oil in a medium saucepan. Add the onion and sauté until soft. Add the garlic, cook another minute. Add the spices and rice. Stir to coat the rice with oil and sauté until the rice begins to turn a light golden color.
Stir in the broth, cilantro, and salt to taste. Bring to a boil, lower heat and simmer, covered, until the liquid has been absorbed. Remove from heat and allow to sit, covered, for 20 minutes. Makes 4-6 servings.
A guide to using spices in Mexican cooking