Middle Eastern Rice with Raisins

Serve lean grilled beef or pork with this cinnamon and cumin flavored rice.


  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 tablespoons pine nuts
  • 1 cup long grain white rice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/2 cup water
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 1/2 cup Sun-Maid Natural Raisins or Sun-Maid Muscat Raisins
  • 1/8 teaspoon ground black pepper
  • Directions:

    HEAT oil in medium saucepan over medium-high heat. 
    ADD onion and pine nuts; cook until light golden brown, 3 to 5 minutes.
    STIR in rice, cumin and cinnamon. 
    COOK, stirring occasionally until lightly toasted and fragrant, about 3 minutes.
    STIR in 1/2 cup water, broth, raisins and pepper. Increase heat and bring to a boil. 
    COVER and reduce heat to low. 
    COOK 20 minutes. 
    REMOVE from heat, let stand covered for 5 minutes. 

    Makes 5 servings.

    Nutrients per Serving (3/4 cup): Calories 240; Protein 5g; Fat 4g (Sat. Fat 0.5g); Carbohydrate 46g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 230mg