| | Directions | | In a medium saucepan over high heat, bring chicken broth and water to a boil. Stir in long grain white rice, slivered almonds, saffron and salt. Add pepper to taste and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer for 20 to 25 minutes, until rice is tender and all liquid has absorbed. Makes 4 servings. |
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| Ingredients | | - |  | 1 cup chicken broth |
| - | | 1 cup water |
| - | | 1 cup long grain white rice |
| - | | 2 tablespoons slivered almonds |
| - | | 1/8 teaspoon saffron |
| - | | 1/8 teaspoon salt, optional |
| - | | Pepper to taste |
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