Ingredients
-
1
-
1
-
1
-
3
-
1/2
-
1/2
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Jasmine Rice with Shallots, Cumin and Red Pepper,This came from the Chicago Tribune’s Best of cook book. It’s a wonderful side dish, full of flavor.,I thoroughly enjoyed this. I served it with breaded chicken in a garlicky honey sauce. I followed the recipe as written, which I believe is the only way to give a fair review. I’ll definitely make this again.
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Steps
|
1
Done
|
Heat the Oil Over Medium High Heat in a Medium-Sized Sauce Pan That Has a Lid. |
|
2
Done
|
Add the Cumin and Red Pepper. |
|
3
Done
|
Then Cook the Shallots Until Soft- 2-3 Minutes. |
|
4
Done
|
Remove Shallots and Set Aside. |
|
5
Done
|
Add Rice and Cook, Stirring Constantly For 30 Seconds. |
|
6
Done
|
Pour in the Chicken Broth and Let Rice Cook on Low Heat Until Liquid Is Absorbed- 15-17 Minutes. |
|
7
Done
|
Remove from Heat and Let Sit For 5 Minutes. |
|
8
Done
|
Stir in Shallots, Vinegar and Salt and Serve. |
