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 constantly.

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.