2 c. rice
3 c. hot water
1 heaping tbsp. chicken soup mix
Pepper to taste
3 tbsp. oil
1/2 c. slivered almonds
1/2 c. dark seedless raisins

1. Heat oil in skillet on medium flame. Add rice. Fry rice and continue stirring for 7 minutes (some of the rice will begin to turn golden brown). Add water, chicken soup mix and stir. Lower flame, cover and simmer for 20- 25 minutes until all water is absorbed.

2. In another pan, brown raisins and nuts; place slivered almonds in pan with 2 tablespoons oil and brown on low flame. When almonds begin to turn golden brown, add 1/2 cup raisins. Continue mixing until raisins plump. Be careful not to burn almonds or raisins. When rice is cooked, mix with raisin-nut mixture.