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Mexican Cinnamon Rice

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Recipe

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

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup onions
chopped
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1 each garlic cloves
finely chopped
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2 tablespoons butter
or margarine or other butter substitute
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1 cup rice
uncooked, not converted
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½ cup currants
2 ¼ cups chicken broth
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2 teaspoons cinnamon
ground
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¼ teaspoon salt
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1 x cilantro
fresh, snipped (to taste)
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Ingredients

Amount Measure Ingredient Features
118 ml onions
chopped
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1 each garlic cloves
finely chopped
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3E+1 ml butter
or margarine or other butter substitute
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237 ml rice
uncooked, not converted
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118 ml currants
532 ml chicken broth
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1E+1 ml cinnamon
ground
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1.3 ml salt
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1 x cilantro
fresh, snipped (to taste)
* Camera

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

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 19324% 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?
 
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