Ingredients

• 2/3 cup long-grain white rice
• 1/2 teaspoon cumin seeds
• 1/2 tablespoon corn oil
• 2/3 cup fat-free chicken broth
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. Wash rice in several changes of cold water in a bowl until water runs clear and drain well in a sieve.
2. Toast cumin seeds in oil in a 2-quart heavy saucepan over low heat, stirring occasionally, until a shade darker, 2 to 3 minutes.
3. Stir rice into cumin. Stir in broth and bring to a boil.
4. Reduce heat to low and cover pan, then simmer gently until rice is tender, 16 to 18 minutes.
5. Fluff rice with a fork and let stand, covered, off heat up to 10 minutes. When ready to serve, stir in scallions and cilantro.