1/4 c. butter
1 c. uncooked rice, rinsed
1 1/4 tsp. salt
Speck of pepper
2 1/4 c. canned chicken broth
1/4 c. slivered almonds

Melt butter in skillet; saute rinsed rice until golden brown; add salt and pepper. Pour into 2 quart casserole; add chicken broth and almonds; stir and cover. Bake at 325 degrees for 75 minutes. Stir and serve.