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.