Creamy Almond Rice
1 small onion, chopped
1 tablespoon butter or margarine
13-3/4 oz. can ready-to-serve chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups instant rice
1/2 small red pepper, cut into thin strips
2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley
1/2 cup sour cream
1/4 cup slivered almonds, toasted
Directions
In a medium skillet, add the almonds and cook until lightly browned. Remove from heat and set aside.
In a large skillet, cook the onion, stirring frequently, in the hot butter until just tender. Add in the chicken broth, salt and the pepper. Bring to a full boil.
Add in the rice, red pepper and the parsley, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Stir in the sour cream and the toasted almonds.
Makes 4 servings.