Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Onion, minced |
| 1 teaspoon | Cumin seeds |
| ⅛ teaspoon | Dried crushed red pepper |
| 2 tablespoons | Olive oil |
| 1 cup | Converted rice, uncooked |
| 2 cups | Chicken broth |
| ½ teaspoon | Salt |
| 1 tablespoon | Fresh parsley, minced |
| ½ teaspoon | Cumin seeds, lightly toasted |
Cook first 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly, until onion is tender.
Add rice; cook 1 minute, stirring constantly. Stir in Chicken broth and salt. Bring to a boil; cover, reduce heat, and simmer 20 min. or until liquid is absorbed and rice is tender. Remove from heat, and stir in parsley. Cover and let stand 5 minutes.
Pack warm rice mixture into 6 oiled 6-ounce custard cups. Immediately invert onto a serving platter. Sprinkle with toasted cumin seeds.
From the recipe files of Suzy.Q