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Mexican Cinnamon Rice

 

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.
31

Yield

6

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low Cholesterol, Trans-fat Free
 

Ingredients

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)
*

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

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Nutrition Facts

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