Almond and Pimento Rice Pilaf

Goes well with Shrimp Scampi as a side dish.

2 1/2 tbsp unsalted butter
1/4 cup diced Vidalia or sweet type onion
1 cup uncooked converted rice
1/3 cup sliced or slivered almonds
1 can Campbell's chicken broth
1 soup can water
1 tsp dried parsley
2 tbsp chopped pimento, drained well

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.