Cumin-Scented Herbed Rice

• 2/3 cup long-grain white rice
• 1/2 teaspoon cumin seeds
• 1/2 tablespoon corn oil
• 2/3 cup fat-free chicken broth
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro

1. Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
2. Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
3. Stir rice into cumin.
4. Stir in broth and bring to a boil.
5. Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
6. Fluff rice with a fork and let stand, covered, off heat up to 10 minutes.
7. When ready to serve, stir in scallions and cilantro.

longgrain white rice, cumin seeds, corn oil, chicken broth, scallions, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/cumin-scented-herbed-rice-103824 (may not work)