Cilantro Jasmine Rice
- Reviews 2
Ready In: 40 mins
Serves: 6
Yields: 1/2 cup
Ingredients
- 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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off