Almond-Ed Rice

• 1 cup Uncooked Rice
• 1/2 Tablespoons Vegetable Oil
• 1 Tablespoon Minced Garlic
• 2 cups Water
• 1 teaspoon Cumin
• 1/2 teaspoons Cinnamon
• 1 Tablespoon Knorr's Chicken Broth Bouillon
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 whole Lemon, Juiced
• 1 whole Handful Of Almonds (I Used Toasted And Salted)
• 1 whole Handful Of Dried Cranberries

1. 1. Wash rice with water and drain.
2. 2. In a small deep pot, heat vegetable oil and add garlic. Immediatly start stirring the garlic and when it starts changing its color, add the rice.
3. 3. Stir and fry rice. When it becomes white (not transparent anymore), add water, cumin, cinnamon, chicken broth bouillon, salt, pepper, and lemon juice. Stir.
4. 4. Bring to a boil. When it starts boiling, lower the heat to medium-low and cover. Let it sit there and do not stir it ever again.
5. 5. Coarsely cut the almonds and cranberries.
6. 6. When rice has absorbed almost all liquid, add almonds and cranberries and cover for 5 minutes. If you feel like it needs more water, don't hesitate and add 1/2 cup more water. Under any circumstances, do not stir the rice.
7. 7. Remove it from heat, and leave it sit covered for around 10 minutes and serve.
8. Note: The rice won't have a lemon flavor at all. Lemon juice helps the rice to become "fluffy" and helps the rice grains not to stick together.

rice, vegetable oil, garlic, water, cumin, cinnamon, knorrs chicken broth bouillon, salt, pepper, lemon, handful of almonds, handful of dried cranberries

Taken from tastykitchen.com/recipes/sidedishes/almond-ed-rice/ (may not work)