rice and beans Rice Almondine 1/4 cup slivered almonds2 1/2 cups chicken broth1 tablespoon McCormick® Parsley Flakes1 cup uncooked long grain or converted rice1 tablespoon margarine or butter Toast almonds in non-stick skillet over medium heat, stirring constantly.In a 2-quart saucepan, combine broth, Parsley Flakes and margarine. Bring to a boil.Stir in rice. Cover and reduce heat to simmer for 20 minutes. Remove from heat and let stand 5 minutes.Fluff rice with a fork. Gently toss in almonds and serve.Makes 6 servingsThis recipe created by McCormick, Inc. Back to Recipes