Mexican Cinnamon Rice

• 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

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.

onion, garlic, margarine, brown basmati rice, currants, chicken, ground cinnamon, fresh cilantro

Taken from www.food.com/recipe/mexican-cinnamon-rice-178902 (may not work)