Makes 6 servings.



  1. Melt butter in 2- to 3-quart saucepan. Add rice; cook and stir over medium heat until golden brown.
  2. Add onion and garlic; cook until onion is soft but not brown.
  3. Add broth and cumin. Bring to a boil; stir once or twice.
  4. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
  5. Salt to taste.
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