2/3 c. almonds, sliced
3 tbsp. butter (divided)
1 c. onion, chopped
2 cloves garlic, finely chopped
1 sm. green pepper, diced
1 c. long grain rice
1/2 c. raisins (optional)
1 tsp. cumin
1/2 tsp. salt
1 3/4 c. chicken broth

Saute almonds in 1 tablespoon butter until golden; reserve. Saute onion and garlic in remaining 2 tablespoons butter until translucent. Add green pepper, rice, raisins, cumin and salt; saute 2 minutes. Add chicken broth. Bring to boil. Reduce heat to low, cover and cook 20 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Stir in almonds. (Serves at least 6.)