Rice Pilaf with Cranberries and Almonds

From HaveRecipes-WillCook

1½  cups basmati rice

2¼  cups chicken broth

1 small yellow onion, chopped

2 tablespoons vegetable oil

1 tablespoon butter

½ cup chopped dried cranberries

½ cup slivered almonds, toasted

2 tablespoons chopped cilantro

In a large sauce pan over medium heat, add vegetable oil and butter.  When the butter is melted, add the onion, and cook until softened.  Add the dry rice, and mix until the rice is coated with the butter and vegetable oil.  Cook the rice until it becomes opaque.  Add the chicken and cook until the rice is cooked and the liquid is absorbed, about 15 minutes.  Add the slivered almonds and cranberries, stirring to combine.  Garnish with cilantro and serve.