Mexican Cinnamon Rice
A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | tablespoons |
butter
or margarine or other butter substitute |
|
| 1 | cup |
rice
uncooked, not converted |
|
| ½ | cup |
currants
|
|
| 2 ¼ | cups |
chicken broth
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
cilantro
fresh, snipped (to taste) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 3E+1 | ml |
butter
or margarine or other butter substitute |
|
| 237 | ml |
rice
uncooked, not converted |
|
| 118 | ml |
currants
|
|
| 532 | ml |
chicken broth
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 1.3 | ml |
salt
|
|
| 1 | 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.
