Active Time

　　15 min

　　Total Time

　　45 min

　　

Ingredients

Makes 6 to 8 servings

　　1 medium onion, chopped

　　3 garlic cloves, chopped

　　3/4 teaspoon cumin seeds

　　1 (2 1/2- to 3-inch) cinnamon stick

　　2 tablespoons olive oil

　　1 1/2 cups long-grain white rice

　　2 1/4 cups reduced-sodium chicken broth

　　3/4 teaspoon sugar

　　3/4 teaspoon black pepper

　　1 teaspoon salt

　　

Step 1

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.

　　

Step 2

Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.