Cinnamon-Spiced Rice

Name: Cinnamon-Spiced Rice
Yield: 4 servings
Ingredients: 1 1 medium onion, chopped; 1 3 garlic cloves, chopped; 1 3/4 teaspoon cumin seeds; 1 1 (2 1/2- to 3-inch) cinnamon stick; 1 2 tablespoons olive oil; 1 1 1/2 cups long-grain white rice; 1 2 1/4 cups reduced-sodium chicken broth; 1 3/4 teaspoon sugar; 1 3/4 teaspoon black pepper; 1 1 teaspoon salt

From the kitchen of Carly

Fragrant cinnamon stick and cumin seeds infuse long-grain rice with warm, subtle spice. Toasted in olive oil with garlic and onion, then simmered in chicken broth, this aromatic side dish pairs beautifully with roasted vegetables or grilled protein.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium onion, chopped
13 garlic cloves, chopped
13/4 teaspoon cumin seeds
11 (2 1/2- to 3-inch) cinnamon stick
12 tablespoons olive oil
11 1/2 cups long-grain white rice
12 1/4 cups reduced-sodium chicken broth
13/4 teaspoon sugar
13/4 teaspoon black pepper
11 teaspoon salt

Instructions

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.
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.