Cranberry and Almond Rice Pilaf

Sweet and tart dried cranberries are the highlight to this simple rice dish. Slivered almonds add a delicious and hearty crunch.

Rated 4.6 from 28 votes

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.

Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.

Pour chicken broth into skillet and season with kosher salt and black pepper.

Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.

Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

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