2 c. water
1 tsp. salt
2 tbsp. butter
1 c. reg. rice
2 chicken bouillon cubes
1/2 tsp. Italian herbs
1/2 c. toasted slivered almonds

Put water, salt, butter, bouillon, herbs, and rice in saucepan. Heat to boiling. Cover tightly. Cook low heat for 25 minutes. Add almonds, using a fork to stir them in.