Hot Cinnamon Rice

1. 1

   Melt 1 tablespoon Cinnamon Sugar Butter Spread in 3-quart saucepan over medium heat.

2. 2

   Add slivered almonds; cook 2-3 minutes or until almonds are browned and caramelized.

3. 3

   Remove from pan, set aside.

4. 4

   Melt additional 1 tablespoon Cinnamon Sugar Butter Spread in same pan over medium heat; add onion and garlic.

5. 5

   Cook until softened.

6. 6

   Add rice; continue cooking, stir constantly, 2-3 minutes or until lightly browned.

7. 7

   Add chicken broth and raisins; cook, stirring occasionally, until mixture comes to a boil.

8. 8

   Cover; reduce heat to a simmer.

9. 9

   Cook 15-30 minutes or until rice is puffed and all liquid has been absorbed.

10. 10

    Fluff lightly with a fork; stir in remaining 1 tablespoon Cinnamon Sugar Butter Spread.

11. 11

    Reserve 1 tablespoon caramelized almonds.

12. 12

    Stir remaining almonds into rice mixture; sprinkle with reserved almonds.

No additional tips available.