Instructions: 1. In large skillet heat corn oil over medium heat. Add almonds; cook, stirring frequently, 1 minute or until lightly toasted. Remove with slotted
spoon; set aside.

2. Add onion and garlic to skillet; stirring frequently, cook 3 to 4 minutes. Add vegetables, salt, thyme and pepper; cook, stirring, 2 minutes.

3. Stir in rice and toasted almonds; heat through.

Makes 5 cups.

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