THIS GOES WITH THE CUBAN BLACK BEANS OR ANY TIME YOU WANT TO ADD A LITTLE SOUTH TO YOUR MOUTH DAN:

CUMIN SCENTED RICE by CHEF DAN:


Serves a bunch



INGREDIENTS:



1-1/2 tablespoons butter

1 tablespoon cumin seeds

3 cup uncooked jasmine rice

2 tablespoons lime juice

6 cup water

2 teaspoons sea salt



DIRECTIONS:



1. Heat butter over medium-heat in a large saucepan.

2. When butter is melted, add cumin seeds, and sauté for 1 minute.

3. Stir in rice and cook for 2 minutes.

4. Mix wall.

5. Reduce heat and cook covered on low for 156 minutes or until water has evaporates.

ENJOY DAN: (ROCK-ON)