Cinnamon Rice
Recipe: #20574
August 12, 2015
Categories: Side Dishes, Rice, White Rice, Southwest, Sunday Dinner Gluten-Free, No Eggs, Vegetarian, Spices, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Coyote Cafe Cookbook this recipe acts as a foil for spicy foods"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (380.6 g)
- Calories 243.6
- Total Fat - 10.8 g
- Saturated Fat - 5.5 g
- Cholesterol - 20.5 mg
- Sodium - 683.9 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 2.1 g
- Sugars - 9.4 g
- Protein - 5.8 g
- Calcium - 59.5 mg
- Iron - 1.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a saucepan over medium heat melt 2 tablespoons butter. Stir in vegetables (carrots - onion); cover and cook over low heat for 10 minutes, stirring occasionally.
Step 2
Stir in rice, salt, canela (or ground cinnamon), currants and water and bring to a boil over high heat.
Step 3
When the water has reduced down to the level of the rice, reduce heat to low, cover and simmer for 15-20 minutes; stirring occasionally. Remove the canela, add remaining butter and fluff with a wooden spoon.
Tips
No special items needed.
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