Ingredients:

  • 1 cup long-grain white rice
  • 2 tablespoons unsalted butter or olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried thyme
  • ¼ cup slivered almonds or pine nuts, toasted
  • ¼ cup fresh parsley or cilantro, chopped

Instructions:

  1. Measure and chop all ingredients as specified.
  2. In a medium saucepan, melt butter over medium heat.
  3. Add chopped onion; cook until translucent, about 3-4 minutes.
  4. Stir in minced garlic; cook for an additional 1 minute until fragrant.
  5. Add rice to the saucepan; stir well to coat in butter and sauté for 2-3 minutes until lightly toasted.
  6. Pour in the broth, then add salt, pepper, cumin, and thyme; stir to combine.
  7. Bring to a boil, then cover and reduce heat to low. Simmer for 15-18 minutes until liquid is absorbed and rice is tender.
  8. Remove from heat; let sit covered for 5 minutes. Fluff rice with a fork.
  9. Stir in toasted nuts and fresh herbs before serving.