1 medium onion, minced (a little less than 1/2 cup)
1 cup rice
1 cup chicken broth
1 cup water
Salt and Pepper
Heat oven to 350°F. On a baking sheet, toast the almonds until golden brown, approx. 7 min
In an ovenproof saucepan with a lid, heat the butter and oil over medium heat. Add the onions and cook, stirring, until softened, 3 to 5 minutes. Add the rice and stir. Add the chicken broth, water, salt, and pepper and bring to a boil. Cover the pot, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the oven. Before serving, fluff rice with a fork, and stir in the toasted almonds.