Mexican Cinnamon Rice

• 1/2 cup onions chopped
• 1 each garlic cloves finely chopped
• 2 tablespoons butter or margarine or other butter substitute
• 1 cup rice uncooked, not converted
• 1/2 cup currants
• 2 1/4 cups chicken broth
• 2 teaspoons cinnamon ground
• 1/4 teaspoon salt
• 1 x cilantro fresh, snipped (to taste)

1. Cook and stir the onion and garlic in the margarine in a 3 quart saucepan until the onion is tender.
2. Stir in the remaining ingredients except the cilantro.
3. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes.
4. (DO NOT lift the cover or stir.)
5. Remove from the heat and fluff the rice lightly with a fork.
6. Recover and let steam for about 10 minutes before adding the cilantro.

onions, garlic, butter, rice, currants, chicken broth, cinnamon ground, salt, cilantro

Taken from recipeland.com/recipe/v/mexican-cinnamon-rice-861 (may not work)