Prep Time::15 mins
Cook Time::40 mins
Total Time::55 mins
Servings::8
Ingredients
1 tablespoon olive oil
¾ cup chopped onions
1 ½ cups uncooked jasmine rice
½ cup dried cranberries
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped (Optional)
¼ cup slivered almonds
3 tablespoons chopped fresh cilantro
Directions
Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.