Makes 6 to 8 servings
|1/2||cup slivered almonds|
|2||tablespoons vegetable oil|
|1||medium onion, chopped|
|1||medium green bell pepper, diced|
|2-1/4||cups canned chicken broth|
|1||cup uncooked basmati rice|
|1||can (8 ounces) pineapple chunks in juice, drained|
|1/2||teaspoon ground nutmeg|
- 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.
- 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.
- 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.
- Stir in pineapple, almonds, raisins and nutmeg. Garnish with mango slices and pineapple leaves, if desired.
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