2/3 c. sliced almonds
3 tbsp. butter
1 c. chopped onion
2 cloves garlic, chopped finely
1 sm. green pepper, diced
2 c. brown rice (or long grain white rice)
1/2 tsp. cumin
1/2 tsp. salt
3 c. water (or 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, cumin and salt. Saute 2 minutes. Add liquid (water or chicken broth). Bring to a boil. Reduce heat to low. Cover and cook 30-40 minutes until all liquid is absorbed. Remove from heat and let stand covered 5 minutes. Stir in almonds. Serves 8-12.