In a large saucepan, melt the margarine or heat the oil. Saute the onion, garlic, and carrots for about 5 minutes. Sprinkle the cumin and salt in, stirring. When they’re looking nicely browned, stir in the rice. Stir and brown for about 3 more minutes.
Pour in chicken broth, and dried fruit. Turn heat up to bring to a boil.
Once it’s boiling, turn the heat down to low and cover the pot. Cook for about 15 minutes, until water is absorbed. Check at 10 minutes, stirring through, to ensure bottom is not sticking.
Copyright © 2007 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Use homemade or any safe prepared chicken broth.