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  • The base number of servings for this recipe is 6
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    Arroz con Almendras y Pasas de Uvas (Raisin and Almond Rice)

    Sliced almonds add an especially delicate crunch here, but you could substitute slivered almonds.


    Ingredients
    3
    cups
    chicken broth
    3
    tablespoons
    butter
    1/4
    cup
    sliced almonds
    1
    small onion- (chopped)
    1/3
    cup
    golden raisins
    1 1/2
    cups
    long-grain rice
    salt and freshly ground black pepper
    Directions
    In a small saucepan, bring broth to a boil. Keep hot while you prepare the remaining ingredients.
    In a medium saucepan, melt butter over medium heat. Add almonds and cook, stirring, until golden brown. With a slotted spoon, transfer almonds to paper towels to drain.
    Add onion to butter in pan and cook until soft. Stir in raisins and rice and cook, stirring, until rice looks slightly translucent, 2 or 3 minutes. Add hot broth. Bring to a boil, cover, reduce heat and steam over low heat until rice is tender and broth has been absorbed. Season with salt and pepper to taste. Add almonds and fluff rice with fork before serving.

    The base number of servings for this recipe is 6
    OK

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