Brown onion and rice in a skillet with butter. Put in a 2 Qt baking dish and cover with chicken stock. Add almonds and stir. Cover and bake at 375 until liquid is absorbed and rice is tender.
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|Serving Size: 1 Serving (1565g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 292 (19%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 11.1g||56 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 63.6mg||20 %|
|Sodium 1884.8mg||65 %|
|Potassium 1741.5mg||46 %|
|Total Carbohydrate 252.5g||74 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 247.3g|
|Protein 52.8g||75 %|
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Calories per serving: 1545
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