Rice Almondine

Nice and easy, and of course tastes good. Originally found on mealsforyou.com. Update 07/07/2008 - when I prepared this some time ago - I made some changes: increased the amount of onions, added crushed red pepper flakes, added a minced garlic clove. Then I sauteed it with cooking spray and then I combined the broth etc.Also have used Sazon Goya in the recipe.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄3 cups low sodium chicken broth or 1 1⁄3 cups vegetable broth
• 1 1⁄4 teaspoons parsley flakes
• 2  teaspoons  minced onions
• 1⁄4 teaspoon oregano leaves
• 2⁄3 cup long grain rice
• 3  teaspoons unsalted butter or 3  teaspoons unsalted margarine
• 2  tablespoons  slivered almonds, toasted
• 2  teaspoons  slivered almonds, toasted

Directions

1. Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
2. Bring to a boil and stir in rice and butter.
3. Cover pan and reduce heat to medium low; cook 20 minutes.
4. Remove from heat and let stand 5 minutes.
5. Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
6. For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
7. Enjoy!