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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1/2 cup onion, chopped |
1 -2 garlic clove, minced |
1 tablespoon margarine or 1 tablespoon butter |
1 cup brown basmati rice |
1/2 cup currants or 1/2 cup raisins |
2 1/2 cups chicken stock or 2 1/2 cups broth |
2 teaspoons ground cinnamon |
1 -2 tablespoon fresh cilantro, chopped |
Directions:
1. Rinse rice well under running water; drain.
2. Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
3. Stir in remaining ingredients, reserving the cilantro.
4. Heat 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.
5. Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
6. Stir in cilantro and serve.
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