Ingredients
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1 tablespoon olive oil
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¾ cup chopped onions
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1 ½ cups uncooked jasmine rice
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½ cup dried cranberries
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3 cups low-sodium chicken broth
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1 teaspoon kosher salt, or to taste
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ground black pepper to taste
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2 green onions, chopped (Optional)
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¼ cup slivered almonds
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3 tablespoons chopped fresh cilantro
Directions
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Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
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Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
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Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
