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Tangerine Rice

21/4 C Haserot Chicken Broth
1 tsp. Fresh grated tangerine peel
1 C Long grain converted rice
½ C Onion, chopped
1/3 C Raisins
1/8 tsp Ground Allspice OR Cinnamon
2 each Tangerines, peeled, cut into small pieces
In a 2 quart saucepan combine 2cups of broth and tangerine peel.
Bring to boil, add rice.
Cover and simmer 15 to 20 minutes over low heat or until rice is tender and the liquid is absorbed.
In a skillet, heat remaining ¼ cup of broth and ¼ cup of tangerine juice; sauté onion with raisins and spice for 3 minutes.
When rice is done, stir in tangerine pieces and onion/raisin mixture.