Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Melt butter in 2- to 3-quart saucepan. Add rice and cook over moderate heat until golden, stirring often.
  2. Add onion, pepper and garlic; cook until onion is soft but not brown.
  3. Stir in tomato; cook 30 seconds longer.
  4. Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
  5. Salt to taste.
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