Rice With Almonds and Raisins

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 cup converted rice
• 2 tablespoons white or black raisins
• 13 cup blanched slivered almonds
• 18 teaspoon cinnamon
• Salt and freshly ground pepper to taste
• 1 1/2 cups fresh or canned chicken broth
• 1 tablespoon butter
• 2 tablespoons chopped fresh coriander

1. Heat the olive oil in a small saucepan.
2. Add the onion, stir and cook until wilted.
3. Add the rice, raisins, almonds, cinnamon, salt and pepper.
4. Stir and blend well.
5. Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed.
6. Stir in the butter and coriander and serve.

olive oil, onion, rice, white, blanched slivered almonds, cinnamon, salt, chicken broth, butter, fresh coriander

Taken from cooking.nytimes.com/recipes/10071 (may not work)