Prep 5 mins
Cook 20 mins
This is a great side dish for a variety of meats. Toast the almonds to add another dimension of flavor. Especially good with Peachy Pork Chops. Could easily be made vegetarian by using vegetable broth.
- 1 tablespoon butter
- 1⁄3 cup finely chopped onion
- 1 cup uncooked white rice
- 2 tablespoons raisins
- 1 1⁄2 cups chicken broth
- salt and pepper
- 1⁄4 cup sliced almonds, toasted, if desired
- Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
We loved this and it will go in my keeper file! It has a mild flavor, but it is so good. This would match so many entrees, but I served it with baked fish. Thank you for sharing the recipe! Found during PAC Fall '07.
I made this to go with leftover pork roast and it really turned it into a new meal. Very tasty, quick, easy, made with what is on hand! Whats not to love. DH picked out the almonds but had seconds of rice. That is high praise!
This is a great idea to jazz up rice. I used Uncle Ben's Converted rice and the appropriate amount of broth according to the package. I also used beautiful golden raisins. A very tasty dish. Thanks, French Fried Texan!