Cumin and Lime Rice, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Cumin and Lime Rice

Cuisine: Fusion
Servings: 8 servings
If you've never cooked with cumin, this is the perfect recipe to start! This rice dish is simple, easy to prepare, and brings out the nutty, earthy flavor of the cumin seeds.

Every week to 10 days I like to prepare a rice recipe using some of the various spices in my pantry. If you've never tried cooking with cumin seeds, I would highly suggest you pick some up the next time you visit your local market. A little goes a long way and can be used to prepare many dishes. Along with my molcajete (a Mexican mortar), I also use a wooden mortar and pestle for everyday cooking. It’s lightweight, very easy to use, and there is nothing like freshly crushed or ground spices!

Ingredients

  • 2 tablespoons olive oil
  • 1 cup jasmine rice (or long-grain white rice)
  • 1/3 white onion diced
  • 2-3 cloves garlic minced
  • 1/2 cup red bell pepper sliced into strips
  • 2 chile de arbol peppers (optional)
  • 1-1/2 teaspoons cumin seeds crushed
  • 2 cups chicken broth
  • 2 key limes juiced (or 1 regular lime)
  • 1/2 teaspoon annatto powder for coloring (turmeric or Bijol seasoning also work)
  • 1/3 teaspoon salt
  • 1/3 teaspoon Fresh cracked pepper
  • 1/4 cup cilantro chopped

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Directions

  1. Heat the oil to medium heat, add the rice and cook for 5 to 6 minutes or until the rice becomes aromatic and starts to toast a little. Add the onions, garlic, bell pepper, chile de arbol and 1½ teaspoons of crushed cumin seeds. Cook for 3 minutes.
  2. Add in all of the remaining ingredients, minus the cilantro. Stir well to combine and taste for salt. Cover and reduce heat to low. Continue cooking for 15 to 18 minutes or until all the liquid is absorbed. Remove from heat and let sit for 10 minutes. Before serving, fluff rice with a fork and fold in the fresh cilantro.
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