Instructions: Heat oil in a large saucepan over medium heat. Add cumin seeds; saute 1 minute. Add rice and next 5 ingredients; reduce heat, and cook, uncovered, 1 minute, stirring constantly.

Add water and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Remove pan from heat, and let stand, covered, 5 minutes. Stir in unsalted dry-roasted peanuts.

Yield: 5 servings (serving size: 1 cup).

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