Cumin Rice

2 tablespoons butter 1/4 cup finely chopped onion 1 teaspoon minced garlic 1 cup long-grain white rice 1/2 teaspoon ground cumin

Salt and pepper to taste 1-1/2 cups chicken broth 1 teaspoon dried parsley 1/2 tsp. dried thyme 1 bay leaf

Directions:
Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic; cook 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. Add the parsley, thyme, and bay leaf. Bring to a boil; cover and simmer for 17 minutes over low heat. Discard bay leaf. Using a fork, gently stir in the remaining butter. Serve immediately or keep warm in the oven until serving time. (4 servings.)

Notes:
This rice has a Latin American flavor though it's not "hot."