Prep 20 mins
Cook 20 mins
I wanted to add a little flavor to my jasmine rice and decided to try this and it worked out great. My husband and my son loved it and almost finished the whole pan of it.
- 1 cup uncooked jasmine rice
- 2 teaspoons olive oil
- 1⁄4 cup chopped onion
- 1 garlic clove, finely chopped
- 1 Knorr cilantro minicube
- 14 ounces Swanson chicken broth
- 1⁄4 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons ground cumin
- In a high sided skillet (that has a cover), saute the rice in oil over medium high heat until the rice is solid white, then add onion and saute until onion is translucent, add garlic and saute just a little. Rice should be lightly tanned. Pour the broth slowly into the skillet. Add cilantro seasoning minicube, salt, cumin, and pepper, stir and bring to a boil then lower it to a simmer on low heat. Make sure minicube has dissolved.
- Cover & cook on low until the water is absorbed and the rice is tender. Do not uncover and DO NOT STIR while rice is cooking. About 20-25 minutes.
I cooked this recipe as written and I found the cumin to be very overpowering. The rice was also a little dry. It was good, but not great. I will try this again and adjust the spices and rerate then.
wanted a quick & easy lunch and had all the ingredients on hand. I used vegetable bullion instead of the chicken broth with 14 oz water, and also stirred in fresh cilantro, some roma tomatoes, and a little parmesan in before serving. Delicious! If you make a whole meal out of it I would say this serves 2 people. The cumin makes this a good dish for cold days. Thanks for posting!