Rice With Raisins and Cinnamon

• 1 tablespoon butter
• 1/2 cup finely chopped onions
• 1 teaspoon finely chopped garlic
• 1/4 cup white or black raisins
• 1 cup converted rice
• 1/4 cup chopped blanched almonds
• 1 1/2 cups fresh or canned chicken broth
• 1 stick cinnamon, 2 inches long
• Salt and freshly ground pepper to taste

1. Melt butter in a small saucepan.
2. Add onions and garlic.
3. Cook, stirring, until wilted.
4. Do not brown.
5. Add raisins, rice and almonds and stir.
6. 2.Add broth, cinnamon, salt and pepper.
7. Bring to a boil, stirring, and cover.
8. Simmer 17 minutes or until rice is tender and liquid is absorbed.
9. Remove cinnamon stick and serve.

butter, onions, garlic, white, rice, blanched almonds, chicken broth, cinnamon, salt

Taken from cooking.nytimes.com/recipes/8837 (may not work)