Wolfgang Puck's Summer Rice Salad
Cook the rice in a rice cooker, or on the stovetop, according to the package directions. Instead of water, substitute with chicken broth and add the salt and cinnamon.
After the rice is cooked, leave it to cool completely to room temperature.
In another large bowl, stir together the olive oil, lemon juice and zest, red onion, cucumber, bell pepper, and green onions. Add the cooled rice and toss until thoroughly mixed. Stir in the cilantro leaves. Taste and adjust the seasonings with more salt and pepper, if necessary. Serve at room temperature.