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Source: The Working Family's Cookbook

Cumin Rice
For added flavor, stir chopped coriander into the rice just before serving.
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Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 tablespoon olive oil
1/4 cup scallions, chopped
1 cup basmati or long-grain rice
1/2 teaspoon cumin, ground
salt
freshly ground pepper
2 tablespoons chopped fresh coriander or parsley, optional




Heat the olive oil in a small saucepan over medium heat. Add the scallion and cook, stirring, for 1 minute until softened. Add the rice and cumin and cook, stirring, for another minute until the rice has turned opaque.

Add the chicken broth, season with salt and pepper to taste, and bring to the boil. Cover the saucepan, reduce the heat to very low and simmer for 20 minutes until the liquid has evaporated and the rice is tender. Fluff the rice with a fork, mix in the chopped coriander and serve immediately.





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Customize this salsa with a cup of thawed corn kernels or some chopped red bell pepper. Serve this with tortilla chips for your next party.
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