Heat olive oil and butter in a nonstick pan over medium heat.
Add chopped shallots and saute for 1 minute or until crisp-tender.
Add garlic and saute for 20 seconds, or until fragrant.
Stir in rice and continue to cook for 1 minute.
Add chicken broth, salt and pepper.
Bring mixture to a boil; reduce heat and simmer for 10 minutes, or until liquid is absorbed.
Remove from heat and add toasted almonds and parsley; stir and fluff with a fork.
Taste for seasonings and adjust accordingly.
Calories: 140 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 2 g | Cholesterol: 7 mg | Sodium: 261 mg | Potassium: 47 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 295 IU | Vitamin C: 1.6 mg | Calcium: 18 mg | Iron: 1 mg | Net Carbs: 10 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.