| 1 | Combine all ingredients except almonds in 2 to 3-quart saucepan. |
| 2 | Bring to a boil; stir once or twice. |
| 3 | Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. |
| 4 | Remove from heat. |
| 5 | Add almonds and fluff with fork. |
| 6 | Microwave oven instructions: combine all ingredients except almonds in deep microproof baking dish. |
| 7 | Cover and cook on high (maximum power) 5 minutes or until boiling. |
| 8 | Reduce setting to medium (50% power) and cook 30 minutes. |
| 9 | Add almonds and fluff with fork. |
| 10 | Each serving provides: * 198 calories * 4.3 g. |
| 11 | Protein * 6.7 g. |
| 12 | Fat * 31.3 g. |
| 13 | Carbohydrate * 409 mg. |
| 14 | Sodium * 6 mg. |
| 15 | Cholesterol |
