Real Spanish Rice

• 1/3 c. vegetable oil
• 1/2 tsp. cumin
• 2 c. uncooked regular rice
• 1 1/2 tsp. salt
• 1 1/2 c. chopped onion
• 1/4 tsp. pepper
• 1 1/2 tsp. minced garlic
• 3 1/4 c. chicken broth
• 1 (28 oz.) can whole tomatoes, drained and chopped
• 1/4 c. chopped parsley
• 1 (10 1/2 oz.) can garbanzo beans, drained

1. In a large skillet, heat oil over moderate heat.
2. Add rice and stir quickly to coat with oil.
3. Cook, stirring frequently, until light brown.
4. Add onion and cook about 5 to 7 minutes, stirring constantly, until rice is browned and onion is soft.
5. Place garlic, cumin, tomatoes, salt and pepper in a blender; blend at high speed until tomatoes and garlic are well broken up.
6. Add to rice along with broth.
7. Cover, bring to boil and cook 15 minutes. Add parsley and garbanzos and cook 10 to 15 minutes longer until all liquid has been absorbed.
8. Remove from heat and let stand, covered, for 5 minutes before serving.
9. Makes 8 to 9 cups.

vegetable oil, cumin, regular rice, salt, onion, pepper, garlic, chicken broth, tomatoes, parsley, garbanzo beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207652 (may not work)