Instructions: Heat chicken broth and water to boiling. Reserve. In a large saucepan for which you have a lid. Heat butter over low heat. Add onions, increase heat to medium and saute onions about 3 minutes. Add rice. Stir and fry until well coated. Add almonds. Continue stirring until rice begins to brown... about 1 1/2 to 2 minutes. Add hot chicken broth. Cover and reduce heat to low. Cook for about 20 minutes. Stir and sit off burner. Stir in parsley and chopped pimento. Allow any remaining water to absorb. About 5 minutes.

Serve hot.

Goes well with Shrimp Scampi as a side dish.

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