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Photo: Jason Wallis; Styling: Cindy Barr  

Cumin and Chile Rice

Add a little zip to your meal with a side of Cumin and Chile Rice.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1/2 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Sodium: 301mg
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Cumin and Chile Rice recipe

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