Saute onions in a small amount of olive oil until they are lightly browned. Push the onions to one side of the pan and pour a little more olive oil into the middle of the pan. The oil must be hot enough for the cloves to sizzle when you add them. Test with one clove before adding the others. Allow the cloves to sizzle for about 30 seconds, but do not let them scorch. Add the pepper flakes and rice. Saute until the rice is lightly colored. Then add the cumin, coriander, ginger, cinnamon stick and salt to taste. Combine well and heat. Add the lime juice and chicken stock, stirring to blend, and cover the pan. Cook over the lowest possible heat for 15 minutes, without removing the lid. Remove the cinnamon stick and cloves and serve the rice immediately. Meras notes that this spicy dish goes well with any grilled fish. Recipe from Ouisies Table/ Houston, TX in _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 174. ISBN 0-395-42504-2. Electronic format by Cathy Harned.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 543.2mg||19 %|
|Potassium 506.6mg||13 %|
|Total Carbohydrate 63.2g||19 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 53.5g|
|Protein 8.2g||12 %|
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Calories per serving: 375
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