Photo: Jason Wallis; Styling: Cindy Barr
Add a little zip to your meal with a side of Cumin and Chile Rice.
Serves 4 (serving size: 1/2 cup)
Fat 1.6 g
Satfat 0.2 g
Sodium 301 mg
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
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.