Moroccan Spiced Rice

with Prunes

  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp cinnamon
  • 1/2 tsp each: cumin and ginger
  • 1 can (4 1/2 oz) chicken broth
  • 1 cup water
  • 1 1/2 cups long grain white rice
  • 3/4 cup Sunsweet® Pitted Prunes, chopped
  • 1/4 cup chopped green onions

In a saucepan, heat oil. Add garlic and spices; cook 30 seconds. Stir in broth and water; bring to a boil. Stir in rice; cover and simmer 15 minutes or until rice is almost tender. Stir in prunes and green onion; cook an additional 5 minutes.

Herb Rice with Prunes omit cumin, ginger and cinnamon; add 2 tsp dried basil. Cook as above.