Mexican Cinnamon Rice

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1/2	cup	onion	chopped
1	each	garlic clove	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)

Directions

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.