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Cinnamon-Spiced Rice

['1 medium onion, chopped', '3 garlic cloves, chopped', '3/4 teaspoon cumin seeds', '1 (2 1/2- to 3-inch) cinnamon stick', '2 tablespoons olive oil', '1 1/2 cups long-grain white rice', '2 1/4 cups reduced-sodium chicken broth', '3/4 teaspoon sugar', '3/4 teaspoon black pepper', '1 teaspoon salt']

Cook onion, garlic, cumin seeds, and cinnamon stick in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until onion is beginning to soften, about 3 minutes. Add rice and cook, stirring, until grains become slightly translucent, about 2 minutes.
Stir in broth, sugar, pepper, and salt and bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and discard cinnamon stick if desired.

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