Rice with Dates and Apricots
Arroz con Dátiles y Chabacanos
Recipe Yield
6 to 8 servings
Cooking time
25 minutes
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Ingredients
- 4 tablespoons vegetable oil
- 1 large white onion finely chopped
- 3½ cups chicken broth
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground canela or true cinnamon
- 2 cups basmati rice
- ⅔ cup dried apricots thinly sliced
- ⅔ cup pitted dates chopped
- ¼ cup golden raisins
- Fresh mint parsley and basil leaves for garnish
To Prepare
- In a casserole pan or heavy-bottomed pot, heat the oil over medium heat. Once hot, add the onion and cook for 10 minutes, stirring occasionally, until softened and edges have barely begun to brown.
- Pour in the chicken broth, and once it comes to a boil, add the salt, pepper, nutmeg and cinnamon and stir. Add the rice, stir, and cover with the apricots, dates and raisins. Reduce heat to low and cook for 15 minutes, or until all liquid has been absorbed and rice has cooked. Garnish with the fresh herbs and serve.
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