Cumin Rice With Avocado Recipes

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CUMIN RICE WITH AVOCADO



Cumin Rice With Avocado image

A colorful, healthy side dish for any meal. Chopped cilantro would be a great addition! This is from Light & Tasty's Feb/March 2005 issue. I haven't tried it yet, but I think it would be really good with burritos or fajitas.

Provided by A Messy Cook

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/4 cups water
1 tablespoon butter
2 teaspoons chicken bouillon granules
3/4 teaspoon ground cumin
1 cup uncooked long grain rice
1/3 cup picante sauce
1 ripe avocado, peeled and cubed
2 green onions, sliced

Steps:

  • Bring water to a boil in large saucepan.
  • Add butter, bouillon, and cumin, and stir until butter is melted.
  • Add rice and reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
  • Stir in picante sauce and heat through.
  • Stir in avocado and onions just before serving.

Nutrition Facts : Calories 191.4, Fat 7.2, SaturatedFat 2, Cholesterol 5.2, Sodium 270.1, Carbohydrate 29, Fiber 3, Sugar 0.9, Protein 3.4

CUMIN RICE



Cumin Rice image

This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!

Provided by NehaDillard

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups water
1 cup uncooked white rice
salt to taste
2 tablespoons olive oil
2 teaspoons cumin seeds

Steps:

  • Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
  • Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g

CUMIN RICE



Cumin Rice image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 cup converted rice
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth or water
2 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

Steps:

  • Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic and cook, stirring, until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter.
  • Stir in the broth and make sure there are no lumps in the rice. Add the parsley, thyme and bay leaf. Bring to a boil, cover and simmer over low heat. Cook for 17 minutes.
  • Discard the parsley and thyme sprigs and bay leaf. Using a fork, stir in the remaining butter. If the rice is not to be served immediately, keep it warm.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams

RICE AND CUMIN



Rice and Cumin image

Provided by Jacques Pepin

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 onion (5 ounces), chopped (about 1 cup)
2 or 3 large garlic cloves, peeled, crushed and chopped (2 teaspoons)
2 cups long-grain converted rice
1 tablespoon ground cumin
4 cups unsalted, homemade chicken stock or canned low-salt chicken broth
Salt to taste

Steps:

  • Heat the oil in a heavy saucepan with a lid. When the oil is hot, but not smoking, add the onions and saute them for 30 seconds.
  • Add the garlic; then, stir in the rice and cumin. Stir well to coat the grains of rice with the oil, and then add the chicken stock or broth. Bring to a boil, uncovered, stirring occasionally, over high heat. Then, reduce the heat to low, cover, and cook for 20 minutes. The liquid should be completely absorbed by the rice, which should be tender.
  • Fluff the rice with a fork and serve it with the cusk.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 601 milligrams, Sugar 4 grams

JEERA (CUMIN) RICE



Jeera (Cumin) Rice image

This is a wonderfully cumin flavored rice that enhances the flavor of many a dull meal!! Some variations to this recipe that are delicious: after adding the cumin seeds add onion, ginger, whole black peppercorn, cloves, or a cinnamon stick. You could also add all of the above options to make a rice chock-full of tastes!

Provided by MEDHALEE

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 tablespoons vegetable oil
½ teaspoon cumin seeds
1 cup dry jasmine rice
1 ¾ cups water
salt to taste

Steps:

  • Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
  • Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 77 g, Fat 13.9 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 1.8 g, Sodium 0.9 mg

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