Cooks up so fast you won’t even have time to help Mr. Miyagi catch flies with chopsticks.
- 3⁄4 cup chopped onion
- 1⁄2 cup slivered almonds
- 1 tbsp. butter
- 2 cups chicken broth
- 2 cups uncooked instant rice
In a saucepan, sauté onions and almonds in butter until onion is tender and the almonds are slightly browned.
Add broth; bring to a boil. Stir in rice and cover. Remove from heat. Let stand 5–8 minutes or until liquid is absorbed.