This is a great way to dress up your rice, and a perfect side for Mexican/Tex-Mex food. It would be great the tostadas that I posted last week.
1 cup rice
2 cups chicken stock/broth
½ onion, chopped
4 cloves garlic, finely chopped
Cumin to taste
Salt and pepper to taste
1 cup chopped fresh cilantro
Put a tablespoon or two of olive oil in a medium saucepan and heat over medium-high heat. Put the dry rice, the onion, and garlic in the pan and cook, stirring for 3-4 minutes; this will toast the rice a bit and help keep it from sticking together. Add cumin, salt, and pepper to taste and stir. Add the chicken stock and bring to a boil, then cover and turn the heat to low; simmer until all the liquid is absorbed, about 15- 20 minutes.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg