Jasmine Rice with Shallots, Cumin and Red Pepper

Total Time
30mins
Prep 10 mins
Cook 20 mins

This came from the Chicago Tribune's Best of cook book. It's a wonderful side dish, full of flavor.

Ingredients Nutrition

Directions

  1. Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
  2. Add the cumin and red pepper.
  3. Then cook the shallots until soft- 2-3 minutes.
  4. Remove shallots and set aside.
  5. Add rice and cook, stirring constantly for 30 seconds.
  6. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
  7. Remove from heat and let sit for 5 minutes.
  8. Stir in shallots, vinegar and salt and serve.

Reviews

(6)
Most Helpful

This was good! I think I loved it even more the next day for lunch with some sriracha sauce on top of it. Nonetheless, the cooking instructed were right on and it was flavorful. I did not find it spicy but we're used to heat. Leftovers are great. Would make again.

RedVinoGirl February 26, 2009

It was spicy! A bit much for the kids and I, but my hubby, (the resident spicy critic), gave it five stars. I didn't have any shallots, so I used onion and garlic, and I accidentally put the rice and broth mixture over the onions instead of removing them. It still worked out okay and have good color.

CharmedChef July 07, 2008

This rice was delicious. I doubled the red pepper flakes and used red chile pepper flakes which makde it quite spicy. It was a lovely compliment to the meal I served and my guests raved about it.

WABT February 24, 2006

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