Ingredients:
1 tablespoon vegetable oil
1 cup jasmine rice
1 (16 ounce) cans chicken broth
3 large shallots, cut and separated into rings
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes ( or to taste)
1 tablespoon rice wine vinegar
1/4 teaspoon salt
Directions:
Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
Add the cumin and red pepper.
Then cook the shallots until soft- 2-3 minutes.
Remove shallots and set aside.
Add rice and cook, stirring constantly for 30 seconds.
Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
Remove from heat and let sit for 5 minutes.
Stir in shallots, vinegar and salt and serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.