Ingredients
- 1 cup Rice (white)
- 1 1/2 cups OXO Chicken
- 2 Tbsp. Onion (finely diced)
- 1/2 cup Slivered Almonds
- 2 Tbsp. Margarine (or butter)
- Salt (to taste)
Preparation
Step 1
Preheat oven to 350F
Heat a heavy-bottomed saucepan over medium heat, then add the margarine. Meanwhile, in a small saucepan, bring the chicken stock to a boil.
When the margarine gets foamy, add the diced onion and almonds and saute until the onion is slightly translucent, about 2-3 minutes.
Add the uncooked rice and saute, stirring constantly, for about a minute, or until the rice is fully coated with the melted margarine.
Add the hot chicken stock, brint it back to a boil, then coverage and place the entire pot in the oven.
Cook the rice in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
Remove the pot from the oven and gently fluff the rice with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice stand for 10 minutes.