1/4 cup slivered almonds
2 1/2 cups chicken broth
1 tablespoon McCormick® Parsley Flakes
1 cup uncooked long grain or converted rice
1 tablespoon margarine or butter
Toast almonds in non-stick skillet over medium heat, stirring
In a 2-quart saucepan, combine broth, Parsley Flakes and
margarine. Bring to a boil.
Stir in rice. Cover and reduce heat to simmer for 20 minutes.
Remove from heat and let stand 5 minutes.
Fluff rice with a fork. Gently toss in almonds and serve.
Makes 6 servings
This recipe created by McCormick, Inc.