This flavorful cinnamon rice is the perfect complement to a grilled pork chop and plantains.
3 tablespoons Land O Lakes® Cinnamon Sugar Butter Spread
1/4 cup slivered almonds
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup uncooked long grain white rice
2 1/2 cups chicken broth
1/2 cup raisins
Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat. Add slivered almonds; cook 2-3 minutes or until almonds are browned and caramelized. Remove from pan, set aside.
Melt additional 1 tablespoon Cinnamon Sugar Butter Spread in same pan over medium heat; add onion and garlic. Cook until softened. Add rice; continue cooking, stir constantly, 2-3 minutes or until lightly browned. Add chicken broth and raisins; cook, stirring occasionally, until mixture comes to a boil. Cover; reduce heat to a simmer. Cook 15-30 minutes or until rice is puffed and all liquid has been absorbed. Fluff lightly with a fork; stir in remaining 1 tablespoon Cinnamon Sugar Butter Spread.
Reserve 1 tablespoon caramelized almonds. Stir remaining almonds into rice mixture; sprinkle with reserved almonds.
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