Easy Fruited Rice Recipe: A Delicious & Nutritious Side Dish

Fruited Rice

YIELD Makes 6 to 8 servings

INGREDIENTS

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

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.

This recipe appears in: Rice & Grains