Ingredients:
3 (10 1/2 ounce) cans low sodium chicken broth
2 teaspoons ground cumin
1 1/2 cups long grain rice ( uncooked)
1/4 teaspoon salt
1/2 cup thinly sliced green onions
Directions:
Bring chicken broth to boil in a dutch oven.
Add cumin, rice, and salt; cover, reduce heat and simmer 15-20 minutes until rice is tender and liquid absorbed.
Add green onions; toss gently.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.