Fruited Rice

Fruited Rice

Fruited Rice


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 stick cinnamon
1/4 teaspoon turmeric
1 can (8 ounces) pineapple chunks in juice, drained
1/2 cup raisins
1/2 teaspoon ground nutmeg


  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.

Check out more recipes for Rice, Grains & Stuffing