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Cumin and Chile Rice

Photo: Jason Wallis; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 1/2 cup)
Add a little zip to your meal with a side of Cumin and Chile Rice.

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon canola oil
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon kosher salt
  • 3/4 cup uncooked long-grain white rice
  • 1 1/4 cups fat-free, lower-sodium chicken broth

Nutrition Information

  • calories 144
  • fat 1.6 g
  • satfat 0.2 g
  • sodium 301 mg

How to Make It

  1. 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.