Mexican Cinnamon Rice

5.0(5)

Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.

by PaulaG·published 2006-07-24

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Brown Rice

Servings

6 serving(s)

Total time

1h 10m

prep 15 min

Calories / serving

209 kcal

Ingredients (8)

serves

1/2 cup onion, choppedonion
1 -2 garlic clove, mincedgarlic
1 tablespoon margarine or 1 tablespoon butterbutter
1 cup brown basmati ricebrown-basmati-rice
1/2 cup currants or 1/2 cup raisinscurrant
2 1/2 cups chicken stock or 2 1/2 cups brothchicken
2 teaspoons ground cinnamoncinnamon
1 -2 tablespoon fresh cilantro, choppedcilantro

Instructions (6 steps)

01Rinse rice well under running water; drain.
02Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
03Stir in remaining ingredients, reserving the cilantro.
04Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
05

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Rich recipe — supports nutrition-aware planning.