Exotic flavors enhance this long-grain rice. Fluff the rice with a fork, and top with almonds and cilantro.
Servings: Serves 6
Ingredients 1 tablespoon unsalted butter1/2 red bell pepper , finely diced1/2 yellow bell pepper , finely diced1/2 medium onion , chopped1 clove garlic , crushed through a press1/2 teaspoon ground turmeric1 1/2 cups white basmati rice , rinsed well3 cups chicken broth or water1/4 cup golden raisins1/4 cup dark raisins1 stick cinnamon1/2 teaspoon salt , plus more to taste3 tablespoons slivered almonds , toasted6 whole sprigs of cilantro , for garnish
In a large skillet, melt the butter over low heat. Add the red and yellow peppers, onion, garlic, and turmeric. Cook, stirring frequently, until onion is tender, about 10 minutes.
Stir in the rice, broth, raisins, cinnamon, and 1/2 tsp. salt. Bring to a boil, then reduce heat to low; cover and cook for 15 minutes, or until the liquid is absorbed.
Remove the skillet from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and discard the cinnamon. Season the rice with salt, then transfer it to a platter. Top with the almonds and cilantro and serve.