Toast rice in 1 tablespoon oil for 2-3 minutes. Stir in raisins, cumin, salt and pepper. cook for 1 minute. add broth and water. Simmer covered until the liquids are absorbed by the rice about 20 minutes. meanwhile, combine curry powder, cinnamon and chili powder and rub into chops. Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.
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