![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hU7_k8RpFA91x0zPqJ4qbuTtYr4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9399970-24bcdf08450345bfb15219f1e1fd7192.jpg)
Ingredients
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1 tablespoon olive oil
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¾ cup chopped onions
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1 ½ cups uncooked jasmine rice
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½ cup dried cranberries
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3 cups low-sodium chicken broth
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1 teaspoon kosher salt, or to taste
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ground black pepper to taste
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2 green onions, chopped (Optional)
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¼ cup slivered almonds
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3 tablespoons chopped fresh cilantro
Directions
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Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onions in hot oil until tender and translucent, about 5 minutes. Stir in rice and cranberries until rice is coated with oil and lightly toasted, about 5 minutes.
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Pour in chicken broth; season with kosher salt and black pepper. Bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, about 22 minutes.
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Remove the skillet from heat; stir in green onions, almonds, and cilantro. Adjust seasoning if needed.
Nutrition Facts (per serving)
213 | Calories |
4g | Fat |
39g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 213 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Cholesterol 2mg | 1% |
Sodium 285mg | 12% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 6g | |
Protein 5g | 10% |
Vitamin C 2mg | 2% |
Calcium 27mg | 2% |
Iron 2mg | 9% |
Potassium 102mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.