Ingredients
3/4 cup chopped onion1/2 cup slivered almonds1 tablespoon butter2 cups chicken broth2 cups uncooked instant rice1/2 cup frozen peas1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute onion and almonds in butter for 5-6 minutes or until onion is tender and almonds are golden brown. Add broth. Bring to a boil. Stir in the rice, peas, salt and pepper. Cover and remove from the heat. Let stand for 6-8 minutes or until liquid is absorbed.
