Europe & Middle East
Latin America & Caribbean
Heat oil in large saucepan over medium heat until hot. Add rice and garlic; cook 1 to 2 minutes or until rice is coated with oil and garlic is fragrant.
Stir in stock and pepper. Cover; bring to a boil. Reduce heat; simmer 10 minutes. Stir in cranberries. Cook 7 to 10 minutes longer or until liquid is absorbed and rice is tender. Fluff rice with fork; stir in onions and almonds. If desired, garnish with additional sliced spring onions.
Makes 5 (2/3 cup) servings.
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