Mexican Cinnamon Rice

Total Time
1hr 10mins
15 mins
55 mins

Using brown rice adds more fiber and is a little easier on the blood sugar if you happen to be a diabetic. This is a different rice to serve with Mexican dishes. This recipe goes especially well with chicken topped mole. The recipe is adapted from a Betty Crocker cookbooklet, March 1994.

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  1. Rinse rice well under running water; drain.
  2. Cook the onion and garlic in the margarine until tender; stir in drained rice and brown lightly.
  3. Stir in remaining ingredients, reserving the cilantro.
  4. Heat to boiling, stirring once or twice; reduce heat, cover and simmer until rice is tender and stock has been absorbed; approximately 40 to 45 minutes.
  5. Remove from heat; fluff rice lightly with fork; cover and allow to rest for about 5 to 10 minutes.
  6. Stir in cilantro and serve.