1 cup basmati rice
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
2 1/4 cups fat-free, less-sodium chicken broth
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 350°.
2. Place rice in a fine-mesh strainer. Rinse with cold water; drain.
3. Heat oil in a large saucepan over medium-high heat. Add ginger and garlic; cook 30 seconds, stirring constantly. Stir in rice; cook 1 minute, stirring constantly. Add remaining ingredients, stirring to combine; bring to a boil. Cover; wrap handle of pan with foil. Bake at 350° for 25 minutes, stirring once. Remove rice from oven; fluff rice with a fork.