Cumin Rice Timbales
Very nice served with a whole roasted chicken.
INGREDIENTS:
1/2 cup onion, minced
1 tsp cumin seeds
1/8 tsp dried crushed red pepper
2 tbs olive oil
1 cup converted rice, uncooked
2 cup chicken broth
1/2 tsp salt
1 tbs fresh parsley, minced
1/2 tsp cumin seeds, lightly toasted
DIRECTIONS:
1. Cook first 3 ingredients in oil in a large saucepan over medium-high heat, stirring constantly, until onion is tender.
2. Add rice; cook 1 minute, stirring constantly. Stir in Chicken broth and salt.
3. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
4. Remove from heat, and stir in parsley. Cover and let stand 5 minutes.
5. Pack warm rice mixture into 6 oiled 6-oz custard cups. Immediately invert onto a serving platter.
6. Sprinkle with toasted cumin seeds.
Prep: 10 minutes
Cook: 30 minutes
Serves: 6