Method

Melt butter in 2 to 3 quart saucepan.

Add rice and cook over moderate heat until golden, stirring often.

Add onions and garlic.  Cook until onions are translucent, but not browned.

Add chicken broth and cumin seed. Bring to a boil, stirring once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

Serves: 6

Contributor: wayne gregory

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