Dress up the holidays with this arroz navideño (Christmas rice with raisins and almonds). Each family seems to have its own version of this traditional Christmas dish, and you can find here other ways you can adapt my favorite rice dish for Christmas to your own taste.

– 3 tablespoons olive oil – 1½ cup slivered almonds – 3 cup rice – 6 cups vegetable broth, or homemade vegetable broth recipe [1.5 liter] boiling hot – 2 teaspoons salt – 1½ cup raisins, and sultanas mixed – 3 tablespoons minced parsley


Toasting almonds:

Heat the oil over medium heat. Stir in the almonds and cook stirring until they turn a light golden color. Remove the almonds from the oil and set them aside.

Toasting almonds:

Add the raw, unrinsed rice to the heated oil, cook stirring until the grains are coated with oil, and turn a slightly yellow color. Pour in the vegetable broth, stir and salt to taste. Boil over medium flame, stirring often, until the liquid has almost all evaporated. Add the raisins and sultanas and stir to combine. Lower the heat, cover with a tight-fitting lid, and simmer for 15 minutes. Stir the rice and simmer covered for another 10 minutes, or until the rice is cooked through. Uncover, fluff with a fork, and mix in the toasted almonds. Remove from the stove.

Cooking rice:

Place the rice in a serving platter and sprinkle with fresh parsley.


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