- 1 tablespoon extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 3 cups long grain rice
- 6 cups chicken stock or water
- 1/2 cup sliced almonds
In a medium size pot over medium to medium-high heat, add EVOO and butter. Once the butter melts, add the onion, salt and freshly ground black pepper. Cook, stirring frequently, for two minutes.
Add rice and stir to coat in the butter and EVOO, toasting rice for 1-2 minutes. Add the stock and bring up to a bubble, then turn heat down to medium and cover the pot. Cook for about 18 minutes, until the rice is tender. Add the sliced almonds and fluff with a fork.