Servings: Serves 6
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.
From the Summer 2007 issue of O, The Oprah Magazine
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