- 1/2 cup slivered almonds
- 2 cups reduced-sodium chicken broth
- 1 cup basmati rice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
Fluff with a fork before serving.