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Raisin and Almond Rice

1/3 cup finely chopped onion

1/4 cup slivered almonds

1 tablespoon butter or margarine, melted

1 1/2 cups chicken broth

1 cup long-grain rice, uncooked

1 tablespoon raisins

1 tablespoon golden raisins

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1. Saute onion and almonds in butter in a medium saucepan over medium-high heat, stirring constantly, until onion is tender and almonds are lightly browned.
2. Stir in chicken broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.

Makes 4 to 6 servings.