• 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 tablespoon butter
  • 1 small onion, chopped
  • Salt and freshly ground black pepper
  • 3 cups rice
  • 6 cups chicken stock or water
  • ½ cup sliced almonds


Serves: 6


In a medium 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 2 minutes.

Add rice and stir to coat in the butter and oil, 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.