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

Ingredients:

3 tbsp. butter
1/4 cup sliced almonds
1 small onion, chopped
1/3 cup golden raisins
1 1/2 cups long-grain rice
3 cups boiling chicken stock
Salt and pepper to taste

Preparation:

Melt butter. Add almonds and fry over medium heat, stirring, until golden brown. Remove almonds to plate covered with paper towels and set aside. Add onion to pan and sauté until soft. Stir in raisins and rice and sauté until rice looks slightly translucent, 2 or 3 minutes. Add hot stock. Bring to boil, then cover pan and steam over low heat until rice is tender and stock has been absorbed. Season with salt and pepper. Add almonds and fluff rice with fork before serving.