| • | Preheat the oven to 375 degree F.
|
| • | Heat the oil in a wok on normal burn until hot.
|
| • | Add rice and cook, stirring, for about 2 minutes, until rice changes opaque.
|
| • | Combine the onions, cook and stir for about 1 minute.
|
| • | Stir in green onions, garlic, table salt and cumin and cook for about 20 seconds.
|
| • | Stir in broth and bring in it to a boil on high flame.
|
| • | Reduce the heat up and simmer, covered, for about 15 minutes or until the rice is almost tender.
|
| • | Remove the skillet from the burn and shift it to lubricated 1-1/2 quart baking dish.
|
| • | Bake revealed for about 15 minutes or until the rice is tender.
|
| • | Garnish it with chopped up cilantro and serve up hot.
|
