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RECIPES:
SIDE
DISHES - RICE and POTATO
Mexican Cinnamon Rice
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Mexican
Cinnamon Rice |
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A lovely
different Mexican rice...
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1
cup |
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brown basmati rice |
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½
cup |
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onions, chopped |
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1
large |
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clove of garlic, minced |
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1
Tbs |
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butter |
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½
cup |
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currants or raisins |
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2½
cups |
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chicken broth |
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2
tsp |
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ground cinnamon |
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2
Tbs |
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freshly chopped cilantro |
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1 |
Rinse rice
well under running water; drain. |
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2 |
In a medium
saucepan, cook onion and garlic in butter until
tender; stir in drained rice and brown lightly. |
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3 |
Stir in
remaining ingredients, reserving the cilantro. |
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4 |
Heat to
boiling, stirring once or twice; reduce heat,
cover and simmer until rice is tender and stock
has been absorbed; approximately 40-50 minutes. |
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5 |
Remove from
heat; fluff rice lightly with fork; cover and
allow to rest for 5 to 10 minutes. |
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6 |
Stir in
cilantro and serve. |
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Servings: 6 |
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