Lebanese Style Cabbage And Tomatoes

• 1-1/2 cup Chicken Broth, Divided
• 1 cup Uncooked Minute Rice
• 1 Tablespoon Olive Oil
• 2 cups Chopped Cabbage
• 1 teaspoon Minced Garlic
• 1 teaspoon Cinnamon
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 2 Lemons, Juiced
• 1 teaspoon All Spice
• Salt And Pepper, to taste
• 1 Tablespoon Butter

1. In a medium sauce pan, bring 1 cup chicken broth to a boil. Add rice to boiling broth. Cover and remove from heat.
2. In a skillet, heat olive oil. Add cabbage and saute for 10 minutes, stirring occasionally. Add garlic, salt, pepper, cinnamon, and allspice to skillet. Stir in remaining 1/2 cup of chicken broth. Cook for 5-10 minutes on medium/low heat.
3. Add cooked rice, tomatoes, and lemon juice. Cover and simmer for 20 minutes or until most of the liquid has cooked out and the cabbage is tender.
4. Turn off heat and add butter. Stir in when it is melted.
5. Note: You can easily make this a main dish recipe by adding 1 pound of browned lean ground meat or ground chicken.

chicken broth, rice, olive oil, cabbage, garlic, cinnamon, tomatoes, lemons, all spice, salt, butter

Taken from tastykitchen.com/recipes/sidedishes/lebanese-style-cabbage-and-tomatoes/ (may not work)