Hot Cinnamon Rice

Hot Cinnamon Rice

This flavorful cinnamon rice is the perfect complement to a grilled pork chop and plantains.

5 min. prep time
10 servings
000 Ratings


1/4 cup slivered almonds
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup uncooked long grain white rice
2 1/2 cups chicken broth
1/2 cup raisins


Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat. Add slivered almonds; cook 2-3 minutes or until almonds are browned and caramelized. Remove from pan, set aside.

Melt additional 1 tablespoon Cinnamon Sugar Butter Spread in same pan over medium heat; add onion and garlic. Cook until softened. Add rice; continue cooking, stir constantly, 2-3 minutes or until lightly browned. Add chicken broth and raisins; cook, stirring occasionally, until mixture comes to a boil. Cover; reduce heat to a simmer. Cook 15-30 minutes or until rice is puffed and all liquid has been absorbed. Fluff lightly with a fork; stir in remaining 1 tablespoon Cinnamon Sugar Butter Spread.

Reserve 1 tablespoon caramelized almonds. Stir remaining almonds into rice mixture; sprinkle with reserved almonds.

Nutrition Facts (1 serving)

Calories: 140

Fat: 3.5g

Cholesterol: 5mg

Sodium: 250mg

Carbohydrates: 24g

Dietary Fiber: 1g

Protein: 3g

Recipe #15220©2011Land O'Lakes, Inc.

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