- 4 cups chicken stock
- 4 cups (any brand) minute rice
- 5 tsp Caldo de Tomate (tomato boullion)
- 1 tsp cumin powder
- Dissolve the Caldo de Tomate and cumin in the chicken stock, in a 3-quart pan.
- Bring the stock to a rolling boil.
- Shut off the heat. Add the rice. Cover pan with a tight-fitting lid.
- Let rest, covered, for 5 minutes.
- Remove lid, fluff rice and serve.