Great with Fish or Poultry
INGREDIENTS
2 cups Jasmine Rice, rinsed and drained
2 tablespoons olive oil
1 teaspoon cumin seed
1 teaspoon fresh ground black pepper
3 large shallots, finely chopped
1 teaspoon salt
2-14 oz cans chicken broth
1-10 oz package frozen peas, thawed
4 plum tomatoes, seeded and chopped
2 tablespoons fresh chopped cilantro
DIRECTIONS
- In a large saucepan, heat oil over medium heat.
- Sauté cumin seed and black pepper for 30 seconds.
- Add shallots. Sauté 3 - 4 minutes or until they begin to brown slightly.
- Add Jasmine Rice. Sauté 2 - 3 minutes or until well coated in oil.
- In a separate saucepan, bring chicken broth to a boil.
- Add chicken broth and salt to rice. Mix well. Bring back to a boil. Stir and cover with a tight fitting lid. Reduce heat to low and simmer 15 to 20 minutes or until rice has absorbed all the liquid.
- Remove from heat. Add peas, plum tomatoes and cilantro. Mix together well. Cover and let sit for 5 minutes. Serve.
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