Spiced Rice Recipe
Spiced Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2/3 cup uncooked long grain rice
  • 1-1/4 cups water
  • 3/4 cup chopped sweet onion
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons honey
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup golden raisins
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped sweet red pepper

Directions

In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender.
Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through. Yield: 4 servings.
Originally published as Spiced Rice in Healthy Cooking June/July 2009, p57

Nutritional Facts

3/4 cup: 183 calories, 2g fat (0 saturated fat), 0 cholesterol, 259mg sodium, 38g carbohydrate (10g sugars, 2g fiber), 4g protein.

  • 2/3 cup uncooked long grain rice
  • 1-1/4 cups water
  • 3/4 cup chopped sweet onion
  • 1-1/2 teaspoons olive oil
  • 1-1/2 teaspoons honey
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup golden raisins
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped sweet red pepper
  1. In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender.
  2. Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through. Yield: 4 servings.
Originally published as Spiced Rice in Healthy Cooking June/July 2009, p57

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SallyJ User ID: 106160 154269
Reviewed Apr. 2, 2012

"I would probably make this again, but with less or no cumin. It was quite strong tasting."

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