"Mexican Cinnamon Rice"
| Ingredients | | | 1/2 | cup | onion, chopped | | | 1 | each | garlic clove, finely chopped | | | 2 | tablespoon | margarine or butter | | | 1 | cup | regular rice, uncooked | | | 1/2 | cup | currants | | | 2 1/4 | cup | chicken broth | | | 2 | teaspoon | cinnamon, ground | | | 1/4 | teaspoon | salt | | | 1 | | 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.
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