2/3 c. Blue Diamond sliced almonds
3 tbsp. butter, divided
1 c. chopped onion
2 cloves garlic, chopped finely
1 sm. green bell pepper, diced
1 c. long grain rice
1/2 c. raisins (opt.)
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 a boil. Reduce heat to low, cover, cook 20 minutes or until all liquid is absorbed. Remove from heat and let stand covered, 5 minutes. Stir in almonds. Makes 4 to 6 servings.