Wash the rice and then drain thoroughly. Fry the onions and garlic in olive oil until tender. Add the rice and fry until translucent. Add enough chicken stock to cover the rice and cook gently with the lid on for 6-8 minutes. Add the cinnamon and chilli flakes to taste and cook for a further 2-3 minutes or until the rice is done. This dish can be eaten hot or cold.
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