2 teaspoons olive oil
1 clove garlic, minced
1/4 teaspoon cinnamon
1/2 teaspoon 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 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. Makes 6 servings.
Variation: Herb Rice with Prunes
Omit cumin, ginger and cinnamon; add 2 teaspoons dried basil. Cook as above.