Servings
Font
Back
Easy Cumin Rice
5 from 9 votes

Easy Cumin Rice

Introducing our flavorful and aromatic Cumin Rice recipe! This dish will surely become a new favorite, made with fragrant Jasmine rice and seasoned with a blend of cumin, coriander, garlic, and onion. Adding lemon juice and fresh cilantro adds a bright and zesty flavor to the dish, making it a perfect side dish for any meal.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 10
Calories: 226 kcal
Course: Side Dish
Cuisine: American, Mexican

Ingredients

  • 2 tablespoon avocado oil , olive oil, or butter
  • ½ tablespoon cumin ground
  • ½ tablespoon Coriander
  • 3 cups jasmine rice
  • ½ teaspoon black pepper ground
  • 2 garlic finely minced, cloves
  • 1 onion finely minced, small
  • 1 tablespoon chicken bouillon Knorr brand or 1 teaspoon kosher salt
  • 5 cups hot water
  • lemon juice juice from 1 lemon
  • 1 cup cilantro leaves, chopped, lightly packed, chopped

Instructions

    Cup of Yum
  1. Heat oil or butter in a heavy gauge medium pot over medium heat.
  2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  3. Add the rice, stirring constantly, until the rice has absorbed the oil or butter and the grains are translucent.
  4. Stir in the chicken bouillon, cayenne, cumin, and coriander.
  5. Add the water and bring to a boil over high heat.
  6. Reduce the heat, season with additional chicken bouillon or salt if desired, cover, and allow to simmer until all the water has been absorbed and small holes appear in the rice, about 7 minutes.
  7. Turn off the heat and let the rice sit, still covered, for 3 minutes. This lets the residual steam continue cooking the rice, resulting in a fluffy texture.
  8. Once the 3 minutes have passed, uncover the saucepan and use a fork to fluff the rice delicately. If the rice isn't as tender and fluffy as desired, allow it to sit for an extra 2 minutes or as needed before fluffing. The grains should be separate and tender.
  9. Pour the lemon juice over the rice and toss it with chopped cilantro.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. When storing in the freezer, label the container with the date and contents for easy reference.
  • To store: Let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. When storing in the freezer, label the container with the date and contents for easy reference.
  • To reheat: You can use a microwave or a stovetop. To reheat in the microwave, place the rice in a microwave-safe container, cover it with a damp paper towel, and microwave it for 1-2 minutes, occasionally stirring, until heated through. To reheat on the stovetop, add a splash of water or broth to the rice and heat it over medium-low heat, occasionally stirring until heated through.
  • To reheat: You can use a microwave or a stovetop. To reheat in the microwave, place the rice in a microwave-safe container, cover it with a damp paper towel, and microwave it for 1-2 minutes, occasionally stirring, until heated through. To reheat on the stovetop, add a splash of water or broth to the rice and heat it over medium-low heat, occasionally stirring until heated through.
  • Make-Ahead
  • Make-Ahead
  • You can make Cumin Rice ahead of time by cooking the rice and seasoning it with spices, garlic, and onion but leaving out the lemon juice and cilantro. Once the rice has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the rice in the microwave, on the stovetop, or in the oven, and then toss it with lemon juice and cilantro to add a fresh flavor and aroma. 
  • You can make Cumin Rice ahead of time by cooking the rice and seasoning it with spices, garlic, and onion but leaving out the lemon juice and cilantro. Once the rice has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the rice in the microwave, on the stovetop, or in the oven, and then toss it with lemon juice and cilantro to add a fresh flavor and aroma. 
  • How to Freeze
  • How to Freeze
  • To freeze Cumin Rice, let it cool completely before transferring it to an airtight container or a freezer-safe bag. Press out any excess air and seal the container or bag tightly. Label the container or bag with the date and contents for easy reference. Frozen Cumin Rice can be stored in the freezer for up to 3 months. When ready to serve, thaw the rice in the refrigerator overnight or in the microwave using the defrost function. Then, reheat it in the microwave, on the stovetop, or in the oven until heated. Be sure to stir the rice occasionally to ensure even heating.
  • To freeze Cumin Rice, let it cool completely before transferring it to an airtight container or a freezer-safe bag. Press out any excess air and seal the container or bag tightly. Label the container or bag with the date and contents for easy reference. Frozen Cumin Rice can be stored in the freezer for up to 3 months. When ready to serve, thaw the rice in the refrigerator overnight or in the microwave using the defrost function. Then, reheat it in the microwave, on the stovetop, or in the oven until heated. Be sure to stir the rice occasionally to ensure even heating.