Cumin and Chile Rice

Ingredients

• 1 teaspoon canola oil 
• 0.5 teaspoon pepper red crushed
• 1 teaspoon cumin seeds 
• 0.3 teaspoon kosher salt 
• 1.3 cups lower-sodium chicken broth fat-free
• 0.8 cup rice long-grain white uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Place cumin seeds, canola oil, crushed red pepper, and kosher salt in a small saucepan over medium heat; cook 2 minutes, stirring occasionally.
2. Add rice to pan; cook 2 minutes, stirring occasionally.
3. Add chicken broth to pan; bring to a boil. Reduce heat, cover, and simmer 15 minutes.
4. Remove from heat; let stand 10 minutes or until liquid is absorbed.