Search
by Ingredient

Mexican Cinnamon Rice

StarStarStarStarHalf star

Submitted by stove

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
finely chopped
2 3E+1
TABLESPOONS ML BUTTER
or margarine or other butter substitute
1 237
CUP ML RICE
uncooked, not converted
½ 118
CUP ML CURRANTS
2 ¼ 532
CUPS ML CHICKEN BROTH
2 1E+1
TEASPOONS ML CINNAMON
ground
¼ 1.3
TEASPOON ML SALT
1 1
X X CILANTRO
fresh, snipped (to taste) *

Directions

Cook and stir the onion and garlic in the margarine in a 3 quart saucepan until the onion is tender. Stir in the remaining ingredients except the cilantro. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 193 24% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 257mg 11%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 31%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
More health news

Email this recipe