4 tbsp. butter
1/4 c. onion, chopped
1 tbsp. minced garlic
1 c. converted rice
1 tbsp. ground cumin
1 1/2 c. chicken broth
1 tsp. fresh parsley
1/2 tsp. dried thyme
2 bay leaves

Melt tablespoon of butter in a heavy saucepan with tight fitting lid. Sauté the onion and garlic until onion appears glossy. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are slightly turning brown in color. Add broth, parsley, thyme and bay leaves. Make sure there are no lumps in the rice. Bring to a boil; cover and simmer over low heat. Cook for 17 minutes. Discard bay leaves.