1 tbsp. olive oil
1/4 c. finely chopped onion
1 c. converted rice
2 tbsp. white or black raisins
1/3 c. blanched slivered almonds
1/8 tsp. cinnamon
Salt & pepper to taste
1 1/2 c. fresh or canned chicken broth
1 tbsp. butter
2 tbsp. coriander

Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well.

Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed. Stir in the butter and coriander and serve.