Instructions: Melt butter in 2- to 3-quart saucepan. Add rice and cook over moderate heat until golden, stirring often. Add onion, pepper and garlic; cook until onion is soft but not brown. Stir in tomato; cook 30 seconds longer. Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Salt to taste.

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