Poi/Mex Spice Rice

Willetta Flaminio

• 1 tsp. vegetable oil
• 1 tsp. garlic (diced)
• 2 tsp. cumin seed
• 1 cup uncooked HINODE long grain rice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 can chicken broth
• 2 cups water
• 1 cup chopped onion
• 3 tsp. poi
• 1 cup chopped celery
• 1 tomato (diced)

Heat oil in frying pan. Add cumin and garlic; cook 1 minute. Stir in rice, salt and pepper. In separate pot, heat chicken broth and water. Brown rice slightly. Add rice to water solution, along with onion, poi, celery and tomato. Bring to slight boil; cover. Place on burner on low heat. Cook 22 minutes. Fluff with fork.

Makes 6 servings.