PREPARATION:

1. Preheat oven to 350°F. To toast almonds, spread almonds in single layer on nonstick baking sheet. Bake 8 to 10 minutes until golden brown, stirring frequently. Transfer almonds to small bowl. Cool completely; set aside.
2. Heat oil in 3-quart saucepan over medium-high heat. Add onion and bell pepper; cook and stir about 5 minutes or until vegetables are tender.
3. Add chicken broth, rice, cinnamon stick and turmeric. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 15 to 18 minutes until rice is tender and liquid is absorbed. Remove cinnamon stick; discard.
4. Stir in pineapple, almonds, raisins and nutmeg. Garnish with mango slices and pineapple leaves, if desired.