Cranberry and Almond Rice Pilaf

1 tablespoon olive oil

¾ cup chopped onions

½ cup dried cranberries

1 ½ cups uncooked jasmine rice

3 cups low-sodium chicken broth

1 teaspoon kosher salt, or to taste

ground black pepper to taste

2 green onions, chopped

3 tablespoons chopped fresh cilantro

¼ cup slivered almonds

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.

Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.

Pour chicken broth into skillet and season with kosher salt and black pepper.

Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.

Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.