Cinnamon-Spiced Rice

• 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

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.
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.

onion, garlic, cumin seeds, cinnamon stick, olive oil, longgrain white rice, chicken broth, sugar, black pepper, salt

Taken from www.epicurious.com/recipes/food/views/cinnamon-spiced-rice-232807 (may not work)