Yield
Serves 4 (serving size: 1/2 cup)
Photo: Jason Wallis; Styling: Cindy Barr 

How to Make It

Place cumin seeds, canola oil, crushed red pepper, and kosher salt in a small saucepan over medium heat; cook 2 minutes, stirring occasionally. Add rice to pan; cook 2 minutes, stirring occasionally. Add chicken broth to pan; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat; let stand 10 minutes or until liquid is absorbed.

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