Ingredients

1/4 cup (1/2 stick) butter, sliced
1 1/2 cups uncooked long-grain rice
3 cups chicken broth
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
Three 1/4-inch-thick lemon slices
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup chopped pimento-stuffed green olives
1/3 cup chopped parsley
1/4 cup slivered almonds, toasted
Salt and pepper, to taste

Directions

In a medium saucepan, heat 2 tablespoons of the butter. Add rice; stir to coat. Cook 2 minutes before adding broth, saffron and lemon slices. Heat to boiling. Cover and simmer until rice is tender and all of the liquid has been absorbed, about 20 minutes.

Meanwhile, heat remaining 2 tablespoons butter in medium skillet. Add bell pepper and onion; cook until tender, about 2 minutes. Add remaining ingredients to skillet. Cook 1 minute longer. Stir all sauteed ingredients into cooked rice. Season to taste with salt and pepper. Makes six 1/2-cup servings.