Spicy Rice with Almonds

I have been craving the crispy orange chicken rice bowl from Applebee's, but it'll be a very long time before I have it again, if ever.  The amount of fat, calories, and sodium in it is astronomical.  But I've been craving the crunch of the rice and almonds.  So going on that craving, I came up with this.

2 c chicken stock
1 c long grain rice
2 Tbsp soy sauce
2 Tbsp worchestershire sauce
garlic powder
onion powder
1 c slivered almonds, toasted

In a saucepan, heat the stock, sauces and spices to a boil.  Add the rice, cover, and lower heat to a simmer for 15 minutes, or until all liquid is gone.

While the rice is cooking, toast the almonds.  To do this, heat a skillet sprayed with nonstick spray over high heat.  Add the almonds.  Stir constantly to keep from burning until golden brown.  When the liquid is gone from the rice, stir in the almonds.


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