Ingredients
2 cups homemade or store-bought low-sodium chicken broth
2 tablespoons unsalted butter
1/4 cup chopped shallots
2 cups white rice
Coarse salt
2 tablespoons coarsely chopped fresh cilantro
1/4 cup sliced almonds, toasted
Preparation
Bring chicken broth and 1 cup water to a simmer in a medium saucepan over medium-high heat. Meanwhile, in another medium saucepan, melt butter over medium-high heat. Add shallots and cook until soft and translucent, about 2 minutes. Add rice and stir to coat.
Pour heated chicken broth mixture over rice and cover saucepan. Reduce heat to medium-low and cook until all the liquid has evaporated, about 17 minutes.
Remove rice from heat and fluff with a fork; season with salt. Stir in cilantro and almonds; serve immediately.
