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Colette & Cassi's Country Kitchen!

RICE AND CRANBERRY PILAF

Makes 8 servings.

1 can (14½ ounces) chicken broth

1¼ cups orange juice

3 cups minute white rice, uncooked

1 can (16 ounces) whole- berry cranberry sauce

¼ cup sliced almonds, toasted (optional)

In medium saucepan, bring chicken broth and orange juice to a boil. Stir in rice and whole-berry cranberry sauce. Return to a boil. Remove from heat. Let stand for 5 minutes. Stir in almonds.