1 tbs. oil
1/4 c Onion - chopped
1 cups of short grain (Calrose) rice
1/8 tsp. ground cumin seed
2 cups chicken broth
2 Tbs. New Mexico ground Chili (the red kind)
In a nonstick skillet, heat oil, and then sautee onions for about a minute.
Add rice, roast it to a light brown color (about 5 minutes).
Add chicken broth and spices, cover and simmer on low for approximately 20-30 minutes. You may need to add a little bit of water. Do not stir once it is to this stage!