Jasmine Rice with Shallots, Cumin and Red Pepper
Ready In: 30 mins
Serves: 4
Ingredients
- 1 tablespoon vegetable oil
- 1 cup jasmine rice
- 1 (16 ounce) can chicken broth
- 3 large shallots, cut and separated into rings
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon rice wine vinegar
- 1⁄4 teaspoon salt
Directions
- Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
- Add the cumin and red pepper.
- Then cook the shallots until soft- 2-3 minutes.
- Remove shallots and set aside.
- Add rice and cook, stirring constantly for 30 seconds.
- Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
- Remove from heat and let sit for 5 minutes.
- Stir in shallots, vinegar and salt and serve.
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