Go Back

Almond Rice

To add flavor, the rice is cooked in chicken broth rather than water. This dish would go well with any type of meat, poultry, or fish. Mouthwatering!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course, Side Dish
Cuisine American
Servings 4


  • 1 cup rice long grain
  • 1 1/2 cups chicken broth
  • 2 tbsp parsley substitutes rosemary, sage, tarragon, or thyme
  • 1/8 cup onion finely chopped or minced dried onion
  • 1/2 cup slivered almonds
  • salt and pepper for taste
  • 2 tbsp butter
  • 1 bay leaf


  • Collect all of the ingredients.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Melt the butter in a heavy-bottomed saucepan over medium heat. Meanwhile, bring the stock or broth to a boil in a small saucepan. ​
  • When the butter begins to foam, add the diced onion and almonds and sauté for 2 to 3 minutes, or until the onion is slightly translucent.
  • Cook, stirring constantly, for about a minute, or until the uncooked rice is completely coated with the melted butter.
  • Bring the hot stock or broth back to a boil before adding the bay leaf. Place the entire pot in the oven, covered. Before putting the pot in the oven, check the seasoning of the cooking liquid and make any necessary adjustments.
  • Cook the rice for 18 minutes, or until all of the liquid has been absorbed. If there is still liquid in the pot after 18 minutes or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes. ​
  • Remove the pan from the oven and fluff the rice gently with a wooden fork. Remove and discard the bay leaf. Then wrap a paper towel around the top of the pot, replace the lid, and set aside for 10 minutes.