Onion cumin rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Yellow onions; thinly sliced | |
| Olive oil | ||
| 6 | Whole cloves | |
| ½ | teaspoon | Red pepper flakes |
| 1 | cup | Uncooked long-grain rice |
| 3 | tablespoons | Ground cumin |
| 1 | tablespoon | Coriander |
| 1 | tablespoon | Ground ginger |
| 1 | Cinnamon stick | |
| Salt; to taste | ||
| ¼ | cup | Fresh lime juice |
| 2½ | cup | Hot chicken stock |
Directions
Saute onions in a small amount of olive oil until they are lightly browned. Push the onions to one side of the pan and pour a little more olive oil into the middle of the pan. The oil must be hot enough for the cloves to sizzle when you add them. Test with one clove before adding the others. Allow the cloves to sizzle for about 30 seconds, but do not let them scorch. Add the pepper flakes and rice.
Saute until the rice is lightly colored. Then add the cumin, coriander, ginger, cinnamon stick and salt to taste. Combine well and heat. Add the lime juice and chicken stock, stirring to blend, and cover the pan.
Cook over the lowest possible heat for 15 minutes, without removing the lid. Remove the cinnamon stick and cloves and serve the rice immediately.
Meras notes that this spicy dish goes well with any grilled fish.
Recipe from Ouisie's Table/ Houston, TX in _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 174. ISBN 0-395-42504-2. Electronic format by Cathy Harned.
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