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Mexican Cinnamon Rice

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      Title: MEXICAN CINNAMON RICE
 Categories: Mexican, Rice, Side dish, Soups, Fruits
      Yield: 6 Servings
 
    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, *
 
  *    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.
 
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