Step 1

Preheat Oven to 375°.  Lightly oil a shallow baking dish (1 1/2 quart)

Step 2

In a large pan heat the pan to medium high, add olive oil and swirl to coat the pan.  Then add the almonds, carrots and onions and cook until caramelized.  About 5 minutes.

Step 3

Add the cinnamon and stir for 1 minute.  Add rice and toast until translucent about 1 minute.

Step 4

Stir in broth, salt, orange juice, zest, cranberries and cayenne pepper.  Bring to a boil and boil for 2 minutes.  Then remove from the heat.

Step 5

Transfer the mixture to the prepared baking dish and bake uncovered about 45 -55 minutes until all the liquid has been absorbed.  Sprinkle with chives garnish and serve.

Step 6

This rice is also fantastic server warm, or at room temperature.  You can make this the day ahead and warm in the oven if you wish.