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