Arroz con Almendras y Pasas de Uvas (Raisin and Almond Rice)

Sliced almonds add an especially delicate crunch here, but you could substitute slivered almonds.
Country of Origin
Preparation time

3 cups chicken broth
3 tbsp. butter
1/4 cup sliced almonds
1 small onion, chopped
1/3 cup golden raisins
1 1/2 cups long-grain rice
Salt and freshly ground black pepper


1. In a small saucepan, bring broth to a boil. Keep hot while you prepare the remaining ingredients.

2. In a medium saucepan, melt butter over medium heat. Add almonds and cook, stirring, until golden brown. With a slotted spoon, transfer almonds to paper towels to drain.

3. Add onion to butter in pan and cook until soft. Stir in raisins and rice and cook, stirring, until rice looks slightly translucent, 2 or 3 minutes. Add hot broth. Bring to a boil, cover, reduce heat and steam over low heat until rice is tender and broth has been absorbed. Season with salt and pepper to taste. Add almonds and fluff rice with fork before serving.