Rating: 2.5 stars
110 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 19
  • 2 star values: 39
  • 1 star values: 23
  • 110 Ratings
Sara Quessenberry

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Credit: Hector Manuel Sanchez

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the broth and bring to a boil. Reduce heat and simmer, covered, until the rice is tender and the broth is absorbed, 20 to 25 minutes.

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  • Stir in the parsley, almonds, 1/2 teaspoon salt, and 1/4 teaspoon pepper and transfer to a serving bowl.

Nutrition Facts

261 calories; calories from fat 25%; fat 8g; saturated fat 1g; sodium 246mg; carbohydrates 42g; fiber 4g; sugars 2g; protein 6g.
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