2 T. vegetable oil
1 medium onion, minced
2 garlic cloves, minced
1 C. uncooked Basmati or long-grain rice
2 C. chicken stock
2 chopped plum tomatoes (Stg 2) see Stg 1 variation below
3/4 tsp. salt
1-1/2 tsp. ground cumin
1/2 tsp black pepper
Pour hot water over rice and let it stand for 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
In a saucepan, warm the oil over medium heat. Saut� the onion and garlic until softened. Add rice and saut� for another couple minutes, stirring to coat all the grains of rice with oil. Pour in the stock, add tomatoes or tomato sauce (leave out for Stage 1), sprinkle in the salt, pepper and cumin, and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed. Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes. Fluff up the rice with a fork and serve warm.
Variation - Put peas or carrots in the rice instead of tomatoes. The cumin gives it the spanish flavor.
When the rice has cooked for about 10 or 12 minutes, fold in 1/2 cup frozen peas and carrots which have been parboiled in salted water for 1 minute.