| | Directions | 1. Melt butter in medium saucepan on medium heat. Add rice; cook and stir 3 minutes.
2. Stir in chicken broth and seasonings. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir in carrots and raisins; cover and simmer 5 minutes or until rice is tender.
3. Remove from heat. Stir in almonds. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons butter |
| - | | 1 cup rice |
| - | | 2 cups chicken broth |
| - | | 1/2 teaspoon McCormick® Curry Powder |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon McCormick® Parsley Flakes |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1 cup shredded carrots |
| - | | 1/4 cup raisins |
| - | | 2 tablespoons toasted sliced almonds |
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| | Nutrition (per serving) | Calories: 296 Calories
Fat: 8 Grams
Protein: 6 Grams
Cholesterol: 18 Milligrams
Carbohydrates: 50 Grams
Sodium: 552 Milligrams
Fiber: 2 Grams
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