| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Side dishes, Soups |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; Chopped, 1 Md |
| 1 |
|
Clove Garlic; Finely Chopped |
| 2 |
tb |
Margarine Or Butter |
| 1 |
c |
Regular Rice; Uncooked |
| 1/2 |
c |
Currants |
| 2 1/4 |
c |
Chicken Broth |
| 2 |
ts |
Cinnamon; Ground |
| 1/4 |
ts |
Salt |
|
|
Fresh Cilantro; Snipped, * |
INSTRUCTIONS
* To taste.
~-------------------------------------------------------------------------
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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