1 c. rice
1 green pepper, chopped
2 carrots, chopped
1 sm. onion, chopped
1 can corn kernels; separate from water in can, add corn water to tap water to make 2 c.
1 tbsp. butter
1/4 c. chopped parsley
1 tsp. Tony Cachere's Creole Seasoning
1/2 c. chopped almonds

Bring water and corn water (combined with butter, parsley and seasonings) to a boil, in a 2 or 3 quart saucepan. Add rice, pepper, carrots, onion, corn and almonds while stirring. Stir for approximately 1 minute until the mix returns to boiling. Place a tight cover on pan, reduce heat to simmer. Leave on simmer for 25-30 minutes and DO NOT remove cover during simmering.